Pour 3 tablespoons of olive oil into a saucepan. Add the garlic and red pepper flakes. Heat for a few minutes, then remove the garlic and add the chopped tomatoes. Cook for 15–20 minutes, until the tomatoes start to break down.

Season with salt and pepper, then add the bread cut into cubes and the hot water. Continue cooking for a few minutes, stirring constantly to break up the bread.

Remove from heat, add a few basil leaves and a tablespoon of olive oil, and let rest for at least an hour. It’s delicious at room temperature, but if you prefer it warm, just reheat it before serving. It’s even better the next day!

Traditionally, this recipe uses good Tuscan bread with a firm crust and little salt—homemade is best. If you’re using packaged gluten-free bread, I recommend toasting it lightly first, otherwise it will fall apart too much during cooking. If your bread is a few days old and hard, soak it briefly in cold water to soften it. If you’re using freshly opened packaged bread, you can skip this step.