INGREDIENTS
3
Basil, leaves fresh
2
heads Garlic
1 1/2 tsp
Herbes de provence, dried
2
Onions
2 tbsp
Thyme, fresh leaves
1
28- to 32-ounce can Tomatoes, fire roasted
2 cups
Chicken stock
2 cups
Passata or tomato sauce
2
Red peppers, large sweet
1
Salt and freshly ground black pepper
4
slices White bread
1
Butter
4 oz
Gruyere cheese
EVOO, for liberal drizzling