Tuscan Bread and Tomato Soup

2 tablespoons plus ¾ cup olive oil, divided

1 clove garlic, slivered

2 ¼ pounds ripe sweet tomatoes, peeled and seeded (or 1 pound plus 2 ounces canned plum tomatoes, squeezed and drained of most of their juices)

1 (2-inch) Parmesan rind

Sea salt and freshly ground black pepper to taste

1 loaf (12 ounces) stale Pugliese bread or other Italian bread

2 large sprigs basil

Extra-virgin olive oil for serving

Directions at jamesbeard.org

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