Croute Provencale(Serves 4)

• 2 large onions
• 5 Tbsp. olive oil
• 4 ripe tomatoes, peeled, seeded and chopped (if using canned, add sugar)
• salt and ground black pepper
• 1/2 tsp. dry thyme
• 1/2 tsp. oregano
• 1 green pepper, seeded and minced
• 4 slices firm white bread (large French or Italian), remove crusts
• 4 Tbsp. butter
• 4 anchovy fillets
• 4 black olives, pitted and sliced
• 1/2 c. grated Swiss cheese
• 1/4 c. fine dry bread crumbs
• garlic (optional)

1. Mince the onions and saute them in 3 tablespoons of olive oil until tender and lightly browned.
2. Add the tomatoes to the pan and season with salt and pepper; mix well.
3. Add the thyme and green pepper and cook the mixture, stirring constantly, until all of the liquid has evaporated and the mixture is thick.

onions, olive oil, tomatoes, salt, thyme, oregano, green pepper, white bread, butter, anchovy, black olives, swiss cheese, bread crumbs, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287276 (may not work)