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Tuscan Tomato and Bread Stew. MUST CREDIT: Photo by Tom McCorkle for The Washington Post.

Ripe tomatoes beg to be consumed immediately, but life may dictate otherwise. That’s when I turn to an Italian dish that creates something satisfying from just a few added ingredients. I could go the panzanella route, but this slurpy stew is less acidic than that salad and offers the added comfort of a warming bowl.

Lately, the heirloom specimens I’ve rescued from the garden or plucked from a bin of “uglies” are what I have been carving up for this recipe. My stash of bread tends to be not stale, as in a traditional Tuscan preparation, so I either toast the torn chunks in the oven to dry them out a bit (which adds texture and flavor) or I toss them, just-defrosted, straight into the pot of garlic-infused broth.

Wait to add some of the basil until the last minute — that way, its perfume will waft up from each serving.

— Adapted from a Nora Pouillon recipe in “One Pot Recipes” by Ellen Brown

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