Instructions: In a large saucepan, heat 4 tablespoons of olive oil over moderately-low heat. Add onion, bell pepper, garlic, chopped basil, and oregano. Stirring occasionally, cook approximately 10 minutes or until the onion is golden. Add crushed tomatoes, fresh tomatoes, 1 cup of broth, salt and sugar; bring to a simmer. Reduce heat to low. Simmer, uncovered, until thick, for approximately 30 minutes.

Place bread cubes on a baking sheet and toast in 350 degree oven for 25 minutes, or until crisp. Remove bread from the oven and add to sauce. Gently stir for 5 minutes. As the bread absorbs the tomatoes, add pepper and some of the stock as needed to keep the mixture soupy. Use a spoon to mash the bread so the soup is thick and the bread blends into the tomato sauce. Simmer for 30 minutes, stirring occasionally to prevent burning.

To serve, ladle into individual bowls, lightly drizzle with remaining olive oil, and sprinkle with sliced basil.

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