Tomato and Bread Soup

So tonight we wanted something light-- so we went with Tomato and Bread soup. I had heard of this before and always wanted to try it and I had the chance when we were in Venice at a great little restaurant in Dorsoduro right in front of John Ruskin's house. For purposes of making it at home it's very easy (though I would have to say waiting until summer when tomatoes are actually in season would be wise...)

Tomato and Bread Soup:

4-5 ripe tomatoes (I like the "on the vine" kind)
2 cans diced tomatoes (try ones with seasoning already in the mix)
2 cloves garlic, minced
2-3 fresh basil leaves, or more to taste
salt, pepper, oregano to taste
bit of olive oil, marsala wine and balsamic vinegar
Homemade croutons (toast up squares of fresh or day old bread-- preferably thick Italian bread)

Peel fresh tomatoes (use the old boiling water trick), and cut up into good size pieces. Set fresh cut tomatoes, two cans of diced tomatoes, garlic, wine and vinegar to simmer. Add spices and basil. Simmer for about 20-30 minutes, then add in croutons-- cook for a bit longer or until the croutons have expanded and gotten soft.

We had our soup with a caesar salad, bread & fresh cut parmesan cheese.