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Ingredients
  • ½ CUP EXTRA-VIRGIN OLIVE OIL
  • 2 PLUMP GARLIC CLOVES, PEELED AND SLICED
  • 2 POUNDS TROPEA OR OTHER SWEET ONIONS, HALVED, THINLY SLICED CROSSWISE
  • 1 TABLESPOON KOSHER SALT
  • ONE 28-OUNCE CAN ITALIAN PLUM TOMATOES, PREFERABLY SAN MARZANO
  • 4 CUPS WATER
  • 6 THICK SLICES COUNTRY BREAD
  • ¼ POUND CHUNK OF PROVOLA OR PROVOLONE
  • ⅓ CUP GRATED PECORINO, OR TO TASTE
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