Pappa al Pomodoro

Method

1. Heat a generous drizzle of olive oil in a pot and sauté a clove of garlic.
2. Add the datterino tomatoes and cook until they break down.
3. Slice the stale bread into 1 cm thick slices.
4. Add the bread to the pot along with two ladles of vegetable broth.
5. Let the bread break apart on its own without stirring with a spoon.
6. Cover and cook for about half an hour.
7. At the end of cooking, add abundant fresh basil.
8. Turn off the heat and add a drizzle of raw olive oil.
9. Let it cool for 10 minutes before serving (it should be served warm, not hot).
10. Optionally, grate some lemon zest on top for extra flavor and to reduce waste.