(4 servings)
5 large ripe tomatoes
6 tablespoons butter
Salt and freshly ground pepper to taste
10 basil leaves, cut in thin strips
2 cups toasted bread cubes
Drop the tomatoes into boiling water for 10 seconds, then skin the tomatoes and remove the seeds. Dice the flesh and place in a saucepan. Add the butter, salt and pepper. Cover and stew slowly about 5 minutes, stirring occasionally.
Add the basil and cook 10 minutes longer. Add the bread cubes and mix well. Cook until the tomatoes are soft. The crumbs will take up the excess liquid.