• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

[Photographs: J. Kenji Lopez-Alt] For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here! About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

• 1/2 cup extra-virgin olive oil, divided
• 2 cloves garlic, grated on a microplane grater
• 1 small onion, finely sliced (about 1 cup)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
• 2 (28-ounce) cans whole peeled tomatoes packed in juice
• Kosher salt and freshly ground black pepper
• Minced chives, basil, or parsley as garnish
• Toasted bread or grilled cheese for serving

Click Here For Step-By-Step Instructions