Taste O Roma
|Italian sausage||1 Pound|
|Tomato sauce||15 Ounce (1 Can)|
|Dried oregano||1⁄2 Teaspoon|
|Green bell pepper||1 Medium|
|Red bell pepper||1 Medium|
|Olive oil||2 Tablespoon|
|Red onion||1 Medium, sliced|
|Butter/Margarine||2 Tablespoon (At Room Temperature)|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Italian bread slice||4|
|Marinated artichoke hearts||6 Ounce, drained (1 Jar)|
|Pitted black olives||12|
|Shredded provolone cheese/Mozzarella cheese||1 Cup (16 tbs)|
Cut sausage into 1-inch pieces.
Brown in a large skillet until no longer pink.
Using a slotted spoon, place sausage in a medium saucepan; discard drippings.
Add tomato sauce and oregano.
Cover and simmer 15 minutes.
Cut green and red peppers in 2" x 1/4" strips.
In a large skillet, heat oil.
Add onion and pepper strips.
Saute over medium-high heat until onion is tender.
Add onion mixture to sausage mixture.
Combine butter or margarine and garlic in a small bowl.
Place bread slices on a baking sheet.
Spread garlic mixture on 1 side of each slice.
Toast bread, buttered-side up, under broiler until lightly browned.
Arrange artichoke hearts and olives on toasted bread.
Spoon sausage mixture over top.
Sprinkle cheese over sausage.