1 c. virgin olive oil
3 garlic cloves
1/2 c. fresh sage leaves
1/4 c. fresh basil
8 oz. stale coarse textured bread
Salt and fresh ground pepper
8 c. meat broth
2 lbs. peeled tomatoes

Heat oil, add garlic, sage and basil. Add thinly sliced bread. Brown both sides. Bring broth to boil in a large saucepan. Put chopped tomatoes into bread mixture. Pour in broth. Reduce heat and simmer, covered, for 40 minutes. Taste, add salt and pepper if necessary. Pour into a tureen. Enjoy!