With a sharp knife, score a cross on the bottom of the tomatoes and bring a large pot of water to boil.
Toss the tomatoes in the boiling water and wait 1 minutes until the skin start coming off. Drain them and toss them in ice cold water. Now you can easily peel the tomatoes.
Peel the garlic clove and rub it well on both sides of the bread slices.
Add the bread slices in a large pan, then add the roughly chopped tomatoes and a drizzle of olive oil.
Turn on the heat and cook for a couple of minutes, then add salt, black pepper, a few chopped basil leaves and cover everything with water.
Let it simmer at low heat for 10-15 minutes, or until the bread is completely wet and turned into mush, mixing it often with a wooden spoon to break the bread as much as possible.
When you have a uniform mush with no more chunks of bread, turn off the heat, add more fresh basil and drizzle with good quality EV olive oil.