Pappa al Pomodoro

1 x 800g FFC tomatoes
3 tbsp FFC olive oil
3 cloves garlic finely sliced
200g stale bread chunks
15g Basil
50ml FFC olive oil

Method
Saute garlic in oil gently for 10 mins and add tomatoes. Add bread. Scatter Basil over. Pour 500ml boiling water over mixture. Add and stir in FFC olive oil avoiding breaking up the bread. Allow to rest 5 mins before serving.