Season the stock with the salt pepper bring to a boil. Stir in the bread cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes the basil let simmer for 5 minutes. Add the tomatoes to the stock cook, uncovered, for 3 to 4 minutes. Remove from the heat let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving.