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Ingredients

• 4 ounces French bread, Italian bread, or Italian Country bread, torn into 1-inch chunks
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 pounds tomatoes, cored, seeded and coarsely chopped (about 4 cups)
• 3 tablespoons snipped fresh dill weed or 1 teaspoon dried dill weed
• 1/4 teaspoon pepper
• 1/4 cup reduced-sodium chicken broth
• Finely shredded Parmesan cheese (optional)
• Sprigs of fresh dill

Description

The Wetness Level Should Be Between A Dessert Bread Pudding And A Bread Soup. (Think Of It Almost Like A Warm Bread Salad). The Dill Should Balance The Tomato Without Overpowering It. Please Try To Keep The Bread Chunky, If The Bread Looks Like Its Going

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