⅓ cup extra virgin olive oil, plus more for drizzling over finished bowls
1 tablespoon minced garlic
3 pounds fresh ripe tomatoes, seeded and chopped (or an equal amount of a good-quality canned whole tomato such as Cento San Marzano - about 48 ounces/6 cups or more if using canned)
½ cup roughly torn or chopped fresh basil
¼ teaspoon freshly ground black pepper
1 teaspoon salt
4½ cups Brodo (see recipe here)
1 pound of really dense bread such as a French country loaf or a rustic Italian loaf, crusts removed and cut into one inch cubes
Grated Parmesano Reggiano to serve over each bowl