Ingredients

Main Dish

• 2 - 28 ounce cans plum tomatoes , San Marzano
• 3 tbsp olive oil
• 1 onion , finely chopped
• 1 shallot , small, finely chopped
• 3 cloves garlic , finely chopped
• 10-12 basil leaves , fresh, torn
• 16 ounces chick stock , warm
• salt , to taste
• pepper , to taste
• 4 cups italian bread , dried
• 1 tbsp + 1 tsp olive oil , for croutons

Instructions

Instructions

1. Empty tomatoes in large bowl and crush with hands or puree.
2. In a large pot, heat 3 tbsp olive oil over medium-high heat. Add onion, shallot, and garlic, cook until they begin to soften. Stir in tomatoes and 2/3 of the basil leaves. Bring to boil.
3. Add chicken stock and return to boil. Season with salt and pepper. Reduce heat to low and simmer, covered, for 40 minutes.
4. In a sauté pan, heat 1 tbsp of olive oil over medium heat. Working in batches, fry bread crumbs until golden. When done, drizzle with remaining tsp. of oil.
5. Serve garnished with croutons and basil.