Method:

Prepare the Tomatoes: Begin by washing and chopping the tomatoes into small pieces. If you prefer, you can peel the tomatoes by scoring an "X" on the bottom and blanching them in boiling water for 1-2 minutes. Once peeled, chop them into a small dice.

Sauté the Garlic: Heat the olive oil in a pan and sauté the minced garlic for 1-2 minutes until fragrant. Add the chopped tomatoes and cook them for about 10-15 minutes until the mixture thickens slightly. Season with salt, pepper, and fresh basil.

Prepare the Bread: Tear the stale bread into small pieces and soak them in a bit of water until softened. Squeeze out the excess water and add the bread to the tomato mixture, stirring to combine. Let it cool slightly before adding an egg to bind everything together.

Form the Tortini: Spoon the mixture into a baking dish or individual ramekins. Press down lightly to shape the cakes. Optionally, sprinkle with grated Parmesan cheese for extra flavor.

Bake: Preheat the oven to 375°F (190°C). Bake the tortini for 20-25 minutes until golden brown on top and firm to the touch.

Tips & Variations:

Vegan Option: Omit the egg and use a flaxseed egg substitute.

Gluten-Free: Use gluten-free bread or breadcrumbs.

Add Protein: Incorporate cooked ground meat or legumes for a heartier dish.