Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             cloves  garlic -- chopped
     1/4      teaspoon  dried red pepper flakes -- approximately
     1/4           cup  olive oil
  1              pound  ripe tomatoes -- seeded and chopped
                        - or 2 cups canned tomatoes -- chopped
  24              cups  - day old dried bread or good quality
                        - unsweetened wholewheat italian bread --
                        or
                        - country french white bread -- cut in 1"
                        cubes
  3               cups  chicken or beef broth -- preferably homemade
     1/4           cup  snipped fresh basil leaves

Preparation:

Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10 minutes. Add bread and broth and bring to a simmer. Stir well and cook, uncovered, for 15 minutes or until consistency is porridge-like. Season to taste with salt. Serve right away, drizzled with more olive oil and snippets of fresh basil or let stand until you are ready to eat; can be up to 2 hours and eaten at room temperature.

Nutritional Information:

143 Calories (kcal); 14g Total Fat; (83% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 10mg Sodium