Ingredients
2 cans (14-1/2 ounces each) diced tomatoes2 cans (10-3/4 ounces each) condensed tomato soup, undiluted2-1/2 cups water1 package (3-1/2 ounces) sliced pepperoni, quartered1 medium sweet red pepper, chopped1 medium green pepper, chopped1 cup sliced fresh mushrooms2 garlic cloves, minced1/2 teaspoon rubbed sage1/2 teaspoon dried basil1/2 teaspoon dried oreganoSalt and pepper to taste10 slices French bread, toasted1-1/2 cups shredded part-skim mozzarella cheese
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 in. from the heat until cheese is melted and bubbly.
