2 tablespoons olive oil
1 onion, chopped
2 green bell peppers, chopped
1 clove garlic, crushed
1 green bell pepper, minced
1 green bell pepper, diced
3 slices fresh tomato
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
salt and black pepper to taste
1 (24 ounce) package diamond loaf type bread; cut into 1/2-inch cubes
1/2 cup tater tots bread sauce
1/2 cup tomato sauce
1 pinch salt and pepper
1/2 teaspoon garlic powder
Heat olive oil in a large skillet over medium heat. Saute onion and bell peppers until tender, about 5 minutes. Stir in basil, garlic and bell pepper and saute 15 to 20 seconds longer. Remove from heat and add salt and pepper to taste, and stir in flour and baking powder to taste.
Pour all mixture into bread cubes and let stand at room temperature 10 minutes, until center is firm. (Note: If necessary, stir about 1 teaspoon flour into the center of the matzo bread cubes. Hold bread cubes under wooden pick to marinate. Cover sour cream, buttered side down, with tater tots bread sauce. Place tomato sauce in pan and cook over low-temperature until red. Add enough tomato sauce to cover the matzo bread and tomato but not to over-ride the good flavors from the tater tots. Cover.)
Serve warm. Repeten remaining fresh bread sauce over the warm sauce, the portion that soaked out of the Tater tots. Top with the remaining tater tots and a sprinkle of parsley and salt and pepper. Dig the cube of the bread until smooth enough to hold together. Sprinkle with ground cinnamon and serve.
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