Step 1

Heat the oven to 400℉. Mix the quartered tomatoes with two tablespoons of olive oil oil, a teaspoon of salt and a good grind of pepper, then lay skin side down on a large parchment-lined baking tray. Bake for 30 minutes, until soft and just beginning to brown, then remove and set aside.

Step 2

Cut the bread into 1 1/4-in cubes. You should have about 7 cups

Step 3

Heat 2 Tablespoons of oil in a large, heavy saucepan over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant.

Step 4

Add the San Marzano tomatoes, tomato paste, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper, and cook, stirring occasionally, until the tomatoes have cooked down a bit, about 10 minutes.

Step 5

Stir in the bread cubes and the roasted tomatoes. Add the vegetable broth and half of the basil. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes until nice and thick. Turn off heat. Taste and adjust the salt and pepper seasoning.

Step 6

Leave to rest for 5 minutes, and serve with a good drizzle of olive oil and a sprinkle of shredded basil on top.