Pappa al Pomodoro

Tear the Stale Tuscan bread into small, rustic pieces and set aside.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the Garlic and cook gently until fragrant and lightly golden, about 2-3 minutes. Do not let the Garlic burn.

Remove the Garlic from the pot and discard it. Add the San Marzano tomatoes, crushing them with your hands or a spoon as you add them. Bring the tomatoes to a gentle simmer and cook for about 15-20 minutes, stirring occasionally, until they have thickened slightly.