Instructions: In large non-stick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly until light gold in color, 30 seconds. Add tomatoes, bread and 1 c. water; cover and cook until most of the liquid has been absored, 3 minutes.

Divide among 6 serving bowls; sprinkle each with a TBS. basil, 1 tsp. parmesan cheese and pepper to taste.

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