1 pound French bread, toast crumbled
3 onion, thinly sliced
2 tablespoons tomato paste
2 jalapeno peppers, sliced
2 cups boiled water
2 (28 ounce) cans pizza sauce
2 cups shredded mozzarella cheese
1 (16 ounce) package French onion dip
2 fresh roma (plum) tomatoes, sliced
1 tablespoon olive oil
In a large saucepan over medium-low heat, place the bread and water. Bring to a boil, then reduce heat to medium low and stir 10 minutes, or until the water has reduced by 1/3. Stir in tomatoes and olive oil, then simmer until the sauce thickens.