Tomato and Bread Stew

3 bodyweight ripe plum tomatoes
1 (1-pound) loaf Italian or French bread
1/4 cup
Olive oil
1 heavy onion, chopped
2 garlic cloves, chopped
3 to 4 cups full milk
1/2 cup firmly packed chopped fresh new basil
1/2 cup grated whole milk mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish
Vegetable oil spray

1. Grease a slow cooker liberally with vegetable oil spray. Rinse tomatoes and
Discard main. Lower tomatoes inside 50 percent and squeeze about the sink to remove seeds. Slice
Tomatoes into 1-inch cube, and Set aside. Slice bread into 1/2 -inch cubes, and point
Cubes in the slow cooker.
2. heat oil in a medium skillet over medium-large warm. add onion and garlic, and
Cook, stirring continuously, for 3 minutes, or right up until onion is translucent. add tomatoes and
Cook an added 5 minutes, or right up until tomatoes melt. Scrape mixture into the gradual
Cooker.
3. Add milk and basil to the slow cooker, and stir properly. Cook on Reduced for 4 to 6 hrs
Or on large for 2 to 3 several hours, stirring halfway for the duration of the cooking year, or until mix
Is thick and creamy.
4. If cooking on Reduced, add the heat to large. Stir mozzarella and Parmesan cheesesinto the slow cooker, and cook for an further 10 to 15 minutes, or right up until cheeses
Soften. Time to taste with salt and pepper, and serve very hot, garnishing every serving with
Much more basil leaves.