Ingredients

  • 1¼ lb. bulk Italian Sausage
  • 1-½ cup sliced Celery, (3/4-inch pieces)
  • 8 (~4 lb.) medium fresh Tomatoes, peeled and cut into sixths
  • 84 oz. (3 28 oz. cans) Diced Tomatoes, (skip Tomato Juice)
  • 1½ cups Tomato Juice
  • 4 small Zucchinis, sliced into 1/4-inch pieces
  • 2½ tsp. Italian Seasoning
  • 1½-2 tsp. Salt
  • 1 tsp. Sugar
  • ½ tsp. Garlic Salt
  • ½ tsp. Black Pepper
  • 3 cups canned whole Corn Kernels, drained
  • 2 medium Green Bell Peppers, sliced into 1-inch pieces
  • ¼ cup Cornstarch
  • ¼ cup Water
  • part-skim Mozzarella Cheese, Shredded
Instructions

  1. In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain.
  2. Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes.
  3. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.