1 tablespoon olive oil
2 cloves garlic, minced
4 green onions, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons dried marjoram
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 green onions, sliced
1 cup chopped fresh tomato
2 tablespoons chopped red onion
1 red bell pepper, chopped
4 (10 ounce) cans stewed tomatoes, with liquid
3 (16 ounce) cans tomato wedges
4 tablespoons red wine
4 tablespoons water
Heat olive oil in a large mixing bowl. Warm the garlic and green onions in olive oil until tender, about 5 minutes. Mix in the cilantro, marjoram, salt, oregano, basil, tomatoes, bell pepper, tomatoes, red onion and red bell pepper. Cook for 4 minutes, stirring.
Pour tomatoes into a medium mixing bowl, stir them into the tomatoes. Cover & refrigerate for at least 2 hours.
In a mixing bowl, beat dry yeast and warm milk until thick. Mix in eggs, salt, chives, salt, wine, water and flour, stirring just until combined. Cover and let stand overnight.
Making bread: Preheat oven to 350 degrees F (175 degrees C).
Layer slices of bread on a large baking sheet, next layer on layers, and repeat. Layer tops with tomato slices, red onion slices, red bell pepper slices and tomato wedges. Top with tomato wedges, tomato wedges and tomato wedges.
Bake for 30 minutes in the preheated oven, or until the top of the bread is golden brown. Serve warm.
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