2 tomatoes, diced
1 clove garlic, minced
1 green bell pepper, minced
1 onion, chopped
2 inches fresh bread crumbs, divided
1/2 cup olive oil
1/2 cup butter
salt and pepper to taste
1/2 cup red wine
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together tomato puree, onion and 1/2 cup bread crumbs.
Drizzle half of tomato mixture into a 9x5 inch casserole dish. Mix brown sugar, garlic salt, diced tomatoes and 1/2 cup bread crumbs into the bottom of the casserole dish. Sprinkle with olive oil to evenly coat. Cover and refrigerate for 5 hours.
When the fridge is half-full, wipe the top of the casserole dish with paper towels. Allow the mixture to stand about 5 minutes before turning over to the bottom. Cover with a sandwich-style foil and refrigerate for about 1 hour. Sprinkle with salt and pepper.
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