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Bread and tomato gratin


2 tbsp extra-virgin olive oil, plus more to trickle
1 small onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 tins plum tomatoes
Sea salt and freshly ground black pepper
1 bay leaf (optional)
Pinch of sugar
About 200g slightly stale, open-textured white bread
150g mozzarella
Freshly grated parmesan



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