Perfect with grilled cheese sandwiches.
2 generous dollops of extra virgin olive oil
1 small onion , chopped medium
2 garlic cloves, pressed
1 small bay leaf
1 28-ounce can diced or whole tomatoes packed in juice
1/2 tablespoon brown sugar
1.5 large slices good-quality sandwich bread , crusts removed, cut into 1-inch pieces
1 cup vegetable or chicken broth
Table salt and ground black pepper
Cooked onion, garlic, and bay leaf in olive oil for 5 minutes, or until onion is translucent. Add tomatoes; if using whole, crush them into small pieces. Add sugar and bread, bring to boil, and cook for 5 minutes or until the bread breaks down. Remove bay leaf and blend with hand blender until smooth. Add broth, salt and pepper to taste, and eat.