Tomato-Onion Bread

Jimmy says, "Mom always served this with Cioppino."

1 package (32 oz.) frozen white bread (2 loaves)

1/4 cornmeal

8 Tbsp. tomato sauce (such as Hunt's)

2 Tbsp oregano

2 cups thinly sliced onion

2/3 cups grated cheese

freshly ground black pepper

4 Tbsp. olive oil

Defrost bread. Roll each loaf into oval 17" by 6" (it's easy to do between waxed paper). Heat oven to 350º. Sprinkle 2 cookie sheets with cornmeal. Put one loaf on each cookie sheet. Spread each loaf with 1/2 the tomato sauce, leaving a 1" border on all sides. Sprinkle 1 Tbsp. oregano and 1/3 cup grated cheese and spread 1 cup onion over each loaf. Grind fresh black pepper over the loaves and drizzle each with 2 Tbsp olive oil. Bake 25 minutes.