Italian Pomodoro Soup

Directions:

Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.

Cut bread into 1/2-inch thick slices. Toast in a preheated 400-degree oven for 3-4 minutes.

Heat olive oil in soup pot over low-moderate heat. Add garlic and sage; cook briefly. Add bread; cook, stirring gently, 2-3 minutes. Add tomatoes; cook 4-5 minutes to soften. Add stock and thyme. Bring to a simmer; cook 30 minutes or until bread has absorbed much liquid. Remove thyme; season with salt and pepper.