Claire's Pappa Col Pomodoro (Tomato Bread Soup)

Ingredients
3 Tbsp EVOO
1 small sweet onion thinly sliced
2 garlic cloves thinly sliced
2 28-oz cans plum tomatoes with 1 1/2 cans juice (use blanched, peeled roma tomatoes if fresh)
1 loaf crusty country style bread
Sea salt
Fresh ground black pepper
1 cup grated Parmesan cheese
Fresh basil leaves

Directions
In a medium stock pot over medium low heat heat the oil and cook the onion and garlic until translucent, 15-20 minutes.  Add tomatoes, increase heat to medium, lightly simmer for one hour.  Meanwhile, preheat oven to 250 degrees.  Remove crust from bread.  Dice bread into large pieces.  Discard the crust.  Dry the bread on a baking sheet in the oven until slightly toasted, 30 minutes.  Add bread to the soup, stirring well to combine.  Season to taste with salt and pepper and adjust consistency with water if needed.  To serve, ladle soup into warm bowls.  Drizzle each with olive oil and garnish with grated Parmesan and a basil leaf.