Bring a pan of water to a boil (I use my kettle to speed it up) and fill a bowl with ice (or cold) water. Remove the stem and score an X into the bottom of each tomato. Blanch them for 30–60 seconds, in batches if necessary, then transfer to the cold water.

Use a paring knife to peel, halve and core the tomatoes and transfer to a large bowl. Now simply crush them with your hands until coarsely broken down.

Heat 4 tablespoons of the oil in a large casserole over medium-low heat. Peel and finely grate the garlic and sauté in the oil until it just begins to turn golden.

Then add the crushed tomatoes, tomato paste and salt, bring to a boil, reduce the heat and simmer covered for 15 minutes.

Meanwhile, thickly slice the bread and cut it into chunks. Pick the basil leaves.

Stir the chunks of bread into the tomato sauce and add enough water to generously cover the bread (around 750ml).

Return to a boil once more, then reduce the heat again and simmer covered for 10 minutes more until the bread has soaked up most of the liquid and easily breaks apart.

Turn off the heat and use a whisk to break the bread down into the consistency of your preference. I like to keep it a little chunky.

Stir in the basil leaves, black pepper and remaining 4 tablespoons of olive oil, cover with a lid left ajar and set aside for at least 1 hour to let the flavours develop.

Divide over deep plates and serve at room temperature with a final drizzle of olive oil.