1/2 loaf vegan baguette/french bread
about 1 - 2 tablespoons olive oil
marinara sauce, hand-made or jarred - about half a jar
3 - 4 plum tomatoes, or any kind and amount you like
mushrooms (optional - any kind and amount you like)
cooked pasta of any type to eat over - about 1 box
1. Cut bread into bite-sized cubes. Dice tomatoes.
2. Cover bottom of a large skillet with olive oil. Add bread, tomatoes, and mushrooms. Let a few minutes, until most of the olive oil is absorbed - drizzle more if necessary.
3. Add marinara sauce. Cover, and cook as long a possible - the longer it cooks, the longer the bread will have to absorb the favor - without the marinara drying up.
4. Serve over cooked pasta.
This is a great recipe for nights when you're really tired but want to have something better than PB&J or leftovers. It's very easy, and would be great for a beginner cook as well!
Adapted from a recipe by Rachel Ray, who thought the bread tasted like gnocchi.