6 tablespoons olive oil
8 ounces French baguette, sliced into 3 pieces
6 tablespoons ketchup
1/3 onion, chopped
1/4 cup ketchup
1 teaspoon crushed red wine
salt and pepper to taste
1/4 cup ketchup
3 teaspoons sriracha bahita sauce
Heat the olive oil in a large saucepan over medium heat. Add the bread cubes, toss to coat, continue stirring.
Heat the ketchup and wine over medium heat. Stirring constantly until mixture comes to a boil. Boil 2 to 3 minutes, stirring constantly. Add the crushed red wine and stir well.
With your hands, dip each bread piece two times in the ketchup/red wine mixture. Rotate bread off of Heat stove cards to prevent browning. Place on aluminum foil. Heat 1 to 2 minutes. Toss bread with ketchup sauce and marinade. Seal foil and refrigerate 9 hours or overnight. Preheat marine sauce in a small bowl and pour approximately 1/3 cup onto each loaf.