My younger sister discovered this recipe when she was a teenager reading teen magazines, such as Seventeen or Young Miss. It was simple enough to commit to memory (with a bit of improvising) and tasty enough to be requested. I think she first made it served over a lemony buttered rice. I prefer the eat with a toasted loaf of Italian bread.
Slice the onions top to bottom about 1/3 inch apart. Saute the onions until soft (the consistency of an onion in an onion ring)
To the onions add the can of tomatoes, the pepper, garlic salt and the bay leaves. Stir up and cover pan. Let simmer low for 15 minutes, in order to develop the flavors.
At this point taste. If the tomatoes seem bitter, add a very small pinch of sugar. Add the sliced olives and cover again with another 5 minute simmer (to soften the olives and pull out the flavor) Remove bay leaves and serve.