2 pounds bruschetta
2 tablespoons all-purpose flour
4 tablespoons olive oil
3 cloves garlic, minced
4 (5 ounce) cans crushed tomatoes with juice
3 (14 ounce) cans tomato juice
2 tablespoons water
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried marjoram
3 tablespoons balsamic vinegar
2 tablespoons white sugar
2 teaspoons ground cinnamon
In a large bowl, mix bruschetta, flour, and olive oil to form a thick dough. Shape into 2 equal pieces. Cover, and refrigerate for at least 1 hour.
Grind tomatoes in a large pan with a little water. Add tomato juice, tomato broth, tomato paste, salt, and pepper to tomatoes. Add water, tomato paste, salt, basil, marjoram, marjoram, vinegar, sugar, and cinnamon. Mix all together. Cover, and refrigerate for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Bake uncovered in preheated oven for 1 hour or until cheese is bubbly. Immediately remove from oven, and allow to cool slightly.