Pancotto alla romana

• 11 ounces (300 g) very ripe small sauce tomatoes
• 2 garlic cloves

Halve the tomatoes. Discard the seeds, then cut into small pieces. Crush the garlic cloves. Soak the bread in cold water in a small bowl. Drain it carefully and crumble it, not too finely. Put it into a pan (preferably earthenware) and pour in the broth just to cover. Add the tomatoes, garlic, 1 tablespoon