4 CLOVES GARLIC, LARGE RED ONION, 8TBSP EXTRA VIRGIN OLIVE OIL, 250G WHITE SOURDOUGH OR CIABATTA TORN IN TO CHUNKS, 1.5KG LARGE RIPE TOMATOES, 1 GLASS RED WINE, GRATED PARMESAN AND BASIL OR PARSLEY FOR THE TOP
CHOP THE GARLIC AND ONION AND PLACE IN A LARGE OVEN PROOF DISH WITH 6 TBSP OLIVE OIL - SEASON WITH SALT, AND BAKE IN A HOT OVEN (200C) FOR 10 MINS. AT THE SAME TIME PUT THE TORN BREAD ON A BAKING TRAY AND PLACE ON A LOWER SHELF IN THE OVEN FOR ABOUT 5 MINS TO SLIGHTLY DRY OUT. CUT THE TOMATOES INTO CHUNKS, REMOVING THE CORE. REMOVE THE ONION AND GARLIC DISH FROM THE OVEN AND ADD THE TOMATOES, WINE, BREAD AND BLACK PEPPER AND STIR EVERYTHING TOGETHER. RETURN TO THE OVEN AND BAKE FOR HALF AND HOUR. DRIZZLE WITH THE REMAINDER OF THE OLIVE OIL AND GARNISH WITH BASIL OR PARSLEY, AND GRATED PARMESAN. RETURN TO THE OVEN FOR 10 MINS SO THE TOP BECOMES CRISP (WHICH I FORGOT TO DO BEFORE TAKING THIS PHOTO AND EATING IT BUT IT STILL TASTED GREAT!)