Pappa al Pomodoro

This is a yummy tomato and basil soup, make sure your bread is a good quality, stale, country loaf.

1/2 lb cherry tomatoes
2 cloves of garlic, peeled and finely sliced
large bunch fresh basil, leaves picked, stems finely chopped
Olive Oil
Sea Salt
Freshly ground black pepper
1 14oz can plum tomatoes
1 large handful stale bread

Preheat oven to 350. Prick cherry tomatoes; toss in a bowl with 1 sliced garlic clove and 1/4 of the basil leaves. Drizzle with olive oil; add salt and pepper; put in a roasting pan and bake about 15 minutes. Heat a splash of olive oil in a large pot and add remaining garlic and basil stems. Stir, sauteing for a minute until softened. Add plum tomatoes, then fill can with water and add. Break tomatoes up with a spoon; bring to a boil; simmer 10-15 mintues. Tear bread into thumb-size pieces; add to pot. Mix well; season with salt and pepper to tast. Tear in remaining basil leaves, reserving a few for garnish; let soup sit on low heat for 10 minutes. By now, roasted tomatoes will be done; pour into soup (including all juices, basil, oil and sticky bits). Stir; soup should be a porridgy texture, so adjust with some water if necessary. Remove from heat; add 3-4 tbsp. olive oil. Garnish with a little basil.