Title: Tuscan Bread And Tomato Stew
Categories: Soup
Yield: 6 servings

1 tb Extra Virgin Olive Oil
2 Cloves Garlic; sliced
5 1/4 lb Large Tomatoes; peeled &
-quartered
6 oz French Bread Slice; 1" cubes
1/4 c Basil
2 tb Basil
2 tb Parmesan Cheese; grated
1 ds Pepper

In large non-stick skillet, heat oil over medium heat. Add garlic and cook,
stirring constantly until light gold in color, 30 seconds. Add tomatoes,
bread and 1 c. water; cover and cook until most of the liquid has been
absored, 3 minutes.

Divide among 6 serving bowls; sprinkle each with a TBS. basil, 1 tsp.
parmesan cheese and pepper to taste.

Recipe by: Weight Watchers

Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.