Bread And Tomato Soup - cooking recipe

Ingredients

1 lb. very ripe fresh plum tomatoes, peeled and finely chopped (juices reserved)
1 (16 oz.) can Italian peeled tomatoes, chopped and juices reserved
1 lb. stale peasant bread, cut into cubes
4 c. chicken stock
5 cloves garlic
1 medium leek (white and tender green only)
1 medium onion, finely chopped
pinch of crushed red pepper
1/2 c. olive oil
salt and pepper to taste
basil (for garnish; optional)

Preparation

In a large Dutch oven, stir together all ingredients.
Cover and simmer over low heat for 1 hour.
Remove the garlic cloves if desired and ladle into bowls.