Ingredients
14½ oz tomatoes, (2 cans), diced
10¾ oz tomato soup, (2 cans), condensed and undiluted
2½ cups water
3½ oz pepperoni, (1 package), sliced and quartered
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup fresh mushrooms, sliced
2 garlic cloves, minced
½ tsp rubbed sage
½ tsp dried basil
½ tsp dried oregano
salt, to taste
pepper, to taste
10 slices french bread, toasted
1½ cups part-skim mozzarella cheese, shredded
Preparation
In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher.
Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender.
Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4-inches away from the heat until the cheese is melted and bubbly.
