Prep 5 mins
Cook 30 mins
From the long defunct Rockin' Robin Cafe in Oswego, NY. The owner/cook was pretty temperamental, but he made killer soups! I love the sage in this, it's a nice change from basil.
- 1⁄2 cup olive oil, divided
- 3 garlic cloves, chopped
- 1⁄4 cup dried rubbed sage leaves or 1⁄2 cup fresh sage leaf, chopped
- 8 -10 ounces stale coarse-textured bread, thinly sliced
- 2 lbs tomatoes, peeled (and crushed or finely chopped, do not use tomatoes sold as crushed)
- 4 cups chicken stock
- 4 cups beef stock
- salt, pepper to taste
- 1⁄4 lb butter (or to taste)
- 1⁄2 cup parmesan cheese, freshly grated
- Heat ¼ cup olive oil in saucepan, saute garlic and fresh sage (add dry at later point) until garlic just starts to color. Add bread, tomatoes, stock, and seasonings. Heat to a simmer, cover and cook on low 45 minutes, stirring occasionally.
- Remove cover, add dry sage, butter, and remaining ¼ cup olive oil. Cook another 5 minutes. Stir in cheese after removing from heat. Adjust seasonings and serve with extra cheese.