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Ingredients
  • 2 pounds, 3 ounces fresh ripe tomatoes or 1 pound 12 ounces (800 grams) canned whole, peeled tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 (26 oz) yellow onions
  • ½ celery stalk, finely chopped
  • ½ cup dry white wine
  • 1 freshly chopped red chile pepper or ½ to 1 teaspoon crushed red pepper flakes, to taste (optional)
  • 4 cups store-bought or homemade vegetable stock or water
  • Sea salt and freshly ground black pepper
  • 4 large eggs
  • 4 slices day-old Tuscan bread (or any crusty white loaf of bread; if your bread is fresh, gently bake it in a low oven until dry but not browned)
  • About ½ cup grated Parmesan or pecorino cheese
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