1 large tomato, seeded and chopped
1 large onion, diced
4 cloves garlic, crushed
1/2 teaspoon ground black pepper
1 teaspoon dried basil
2 tablespoons honey
1/2 cup chopped celery
4 tablespoons butter
In a large skillet, cook tomatoes, onions and garlic until tender.
Dredge tomato flakes in butter to keep them from sticking to pan.
Add Greek yogurt and capers and mix well. Pour sauce over tomatoes, onion and garlic mixture. Top with Italian bread, season with salt and pepper.
Cover and simmer for 2 hours. Serve hot or cold.