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This recipe was uploaded by LaTavolaMarche
Toss cherry tomatoes with oil, 1 clove of garlic chopped, 1/3 of your basil, salt & pepper. Place on a cookie/baking sheet. Place in oven for 20 minutes or until the tomatoes burst open.
In a heavy bottomed pot, heat a couple glugs of olive oil SLOWLY cooking your garlic & basil until soft for a couple minutes. Turn up heat, add tomatoes & 1 can of water. Break up tomatoes with back of a wooden spoon. Simmer for 15 minutes.
Tear bread into bite size pieces, mixing well.
Season with salt & pepper.
Turn down heat, cooking for another 10 minutes.
When cherry tomatoes are done cooking add them to the soup. Make sure to scrap all the good, caramelized juicy bits from your pan into the soup.
Stir & taste check. You are looking for a thick soup. If it is too dry, adjust with water. When you are happy with the consistency remove from heat. Stir in 7-8 tablespoons of good extra virgin olive oil and torn basil leaves.
Serve warm or hot.