Trevor's Recipe Collection
9 ounces day-old country-style bread (crusts are okay)
3 cloves garlic
2 pounds ripe tomatoes, preferably varying in size and color
1/4 cup extra-virgin olive oil, plus more for drizzling
1 quart low-sodium or no-salt-added vegetable broth (may substitute chicken broth)
5/8 ounce fresh basil leaves (1/2 cup)
Freshly ground black pepper
Kosher salt
One 2-ounce block Parmigiano-Reggiano cheese, for serving
Step 1
Tear or cut the bread into bite-size chunks, to yield 5 packed cups. Mince the garlic. Hull the tomatoes (as needed), then cut them into chunks that vary in size, reserving as much of their juices as you can.
Step 2
Heat the oil in a large pot over medium-low heat. Stir in the garlic; cook for 30 to 45 seconds or until fragrant and just turning golden.
Step 3
Add the tomatoes, their juices and the broth; increase the heat to medium-high. Once the mixture comes to a boil, reduce the heat to medium and cook for about 12 minutes, stirring occasionally, or just until the tomatoes begin to break down.
Step 4
Reduce the heat to medium-low; stir the bread pieces into the pot and cook for about 8 minutes, stirring occasionally, or until the bread starts to disintegrate a bit. Turn off the heat.
Step 5
Tear the basil leaves. Stir in half of them, until the stew is fragrant.
Taste, and season generously with the pepper and some salt, keeping in mind that you’re adding a salty cheese. Divide among bowls; use a vegetable peeler to shave some of the Parm directly over each bowl.
Step 6
Drizzle each portion with oil, scatter the remaining basil on top and serve right away.
9 ounces day-old country-style bread (crusts are okay)
3 cloves garlic
2 pounds ripe tomatoes, preferably varying in size and color
1/4 cup extra-virgin olive oil, plus more for drizzling
1 quart low-sodium or no-salt-added vegetable broth (may substitute chicken broth)
5/8 ounce fresh basil leaves (1/2 cup)
Freshly ground black pepper
Kosher salt
One 2-ounce block Parmigiano-Reggiano cheese, for serving
Step 1
Tear or cut the bread into bite-size chunks, to yield 5 packed cups. Mince the garlic. Hull the tomatoes (as needed), then cut them into chunks that vary in size, reserving as much of their juices as you can.
Step 2
Heat the oil in a large pot over medium-low heat. Stir in the garlic; cook for 30 to 45 seconds or until fragrant and just turning golden.
Step 3
Add the tomatoes, their juices and the broth; increase the heat to medium-high. Once the mixture comes to a boil, reduce the heat to medium and cook for about 12 minutes, stirring occasionally, or just until the tomatoes begin to break down.
Step 4
Reduce the heat to medium-low; stir the bread pieces into the pot and cook for about 8 minutes, stirring occasionally, or until the bread starts to disintegrate a bit. Turn off the heat.
Step 5
Tear the basil leaves. Stir in half of them, until the stew is fragrant.
Taste, and season generously with the pepper and some salt, keeping in mind that you’re adding a salty cheese. Divide among bowls; use a vegetable peeler to shave some of the Parm directly over each bowl.
Step 6
Drizzle each portion with oil, scatter the remaining basil on top and serve right away.