Recipe Video - https://www.youtube.com/watch?v=wgtOJbF6ed0
Approximately 1.7L Tomato Juice
5-8 Cloves of Garlic
1 tablespoon Dried Basil
1 tablespoon Dried Oregano
Salt and pepper to taste
(Optional) Chili Flakes
(Optional) Anchovies or a splash of Fish Sauce
Between a full or half loaf of bread slices
Equipment: stove, dehydrator.
Saute cloves of chopped garlic (and anchovies it using) in olive oil until fragrant. Add tomato juice, 1 tablespoon dried basil, 1 tablespoon dried oregano, and a generous amount of black pepper. Red pepper flakes can be added, if desired. Simmer the sauce 10-15 minutes until slightly reduced. Cool to room temperature. Dip desired amount of bread slices (plain white bread is recommended) in the sauce, coating both sides of each slice liberally. Set the soaked bread aside, and allow it to rest at least 20 minutes. Arrange bread on parchment-lined dehydrator trays (poke some holes in the paper for airflow) and dehydrate for approximately 24 hours. Break the dehydrated bread into chunks and throw it in a food processor, working in batches. Sift the resulting bread crumbs to make two portions, one fine and one coarse. Coarse crumbs are for topping pasta and whatnot, while the finer crumbs work well as a breading for fried foods like fish or chicken.
You can try using a very low temp oven instead of a dehydrator. However I cannot guarantee results since I haven’t tested that personally and because there's risk of burning the tomato sauce.