1 medium onion, chopped
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 tablespoon salt
2 teaspoons dried oregano
2 tablespoons garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano seeds
1/4 teaspoon crushed red pepper
1 teaspoon dried marjoram
1 teaspoon dried tarragon
1 tablespoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried basil
1 tablespoon dried cherries
1/4 teaspoon dried marjoram
1/4 teaspoon dried dill weed
1 (8 ounce) can tomato sauce
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in large skillet over medium heat. Saute onion and olive oil in olive oil until translucent. Stir in flour, salt, oregano, garlic powder, basil, rosemary, oregano seeds, crushed red pepper, marjoram, tarragon and thyme. Saute until flour is absorbed, about 5 minutes. Transfer to a large bowl. Stir tomato sauce into onions mixture. Transfer to a medium bowl.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking for 20 minutes, or until bread is golden brown.