• 2 kg of raspberry tomatoes (there may be 2 cans of sliced tomatoes)
• 3 cloves of garlic
• 2 onions
• a handful of basil
• salt pepper
• Sliced green olives OLE!
• 1 cube of halloumi cheese
• 1 tablespoon of Provencal herbs
• 1 teaspoon of sugar
• 1 large spoon of butter
Peel the tomatoes. Cook the onion on butter.
Add chopped / squeezed garlic. Cook lightly.
Add chopped tomatoes. Cook for about 20 minutes, until the water evaporates.
Season with chopped basil, herbs, salt and pepper. Finally, add the olives.
Cut the cheese into thicker slices and grill on both sides.
Serve it all warm with a heated baguette or bread.