Pappa al Pomodoro (Thick Tuscan Bread Soup)

If using fresh tomatoes

1. Bring water to a boil in a large pot.
2. Turn tomatoes over and cut two small shallow incisions cross shape.
3. Boil tomatoes for 4 minutes.
4. Remove, let cool then peel.

If using fresh bread

1. Place slices on baking sheet lined with parchment paper.
2. Bake at 300 F / 150 C for 10 minutes, turning over the slices after 5 minutes.
3. Let cool.
4. Rub slices with garlic.
5. Place the slices of bread in a large pan.
6. Pour in the tomatoes and the vegetable stock so that the slices of bread are totally covered.
7. Add the sugar and cook over low heat for 40 to 50 minutes, until the liquid is fully evaporated.
8. Stir occasionally to allow even cooking and to help the bread break down and absorb the liquid.
9. Season with salt and pepper.
10. Remove from the heat.
11. Serve in individual bowls and pour olive oil to taste. Garnish with basil leaves.