1 1/2 c. French bread cubes (3/4 inch cubes)
1/2 c. sliced green onions and tops
1/2 c. sliced green pepper
1/2 tsp. dried basil leaves
1/8 tsp. dried thyme leaves
2 tsp. olive oil
2 (16 oz.) cans no-salt tomatoes, drained
Coarsely chopped pepper

Spread bread cubes on jelly roll pan. Bake at 400 degrees until golden (about 5 minutes). Saute green onions, green pepper, basil, and thyme in oil in large skillet until tender (2 to 3 minutes). Stir in tomatoes and bread cubes; heat to boiling. Cook over medium heat until bread cubes are softened, stirring frequently. Season generously with pepper. 6 servings.