8 ounces artisan bread [or country bread], torn into bite-size pieces
3 cups boiling water
1 jar Bertolli® Vidalia Onion with Roasted Garlic Sauce
1 Tbsp. chopped fresh basil leaves
Heat 2 tablespoons olive oil in 4-quart saucepot over medium heat and cook garlic, stirring occasionally, 1 minute. Add bread, then water, stirring frequently and breaking up bread pieces, until water is absorbed. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 1 hour, stirring frequently. Add additional boiling water, if desired, for thinner consistency. Drizzle with remaining 1/2 tablespoon Olive Oil and basil.