Place the Bella tomatoes on a baking sheet, drizzle with a little olive oil and bake in an oven preheated to 180°C for 15 minutes until slightly charred. Set aside.
Heat the rest of the olive oil in a large saucepan, add the garlic and simmer until it is golden brown. Add the tinned tomatoes, fresh chopped tomatoes and some of the basil and the salt; simmer for 25 minutes, stirring occasionally until the tomatoes have amalgamated but remain soupy. Add the roasted Bella tomatoes and stir.
Five minutes before serving, break the bread into large chunks and stir into the soup. Rest the soup for five minutes, then serve strewn with the remaining fresh basil leaves, lashings of black pepper and olive oil.