Ingredients
1-1/4 pounds bulk Italian sausage1-1/2 cups sliced celery (3/4-inch pieces)8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths1-1/2 cups tomato juice4 small zucchini, sliced into 1/4-inch pieces2-1/2 teaspoons Italian seasoning1-1/2 to 2 teaspoons salt1 teaspoon sugar1/2 teaspoon garlic salt1/2 teaspoon pepper3 cups canned whole kernel corn, drained2 medium green peppers, sliced into 1-inch pieces1/4 cup cornstarch1/4 cup waterShredded part-skim mozzarella cheese
Preparation
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.
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.
Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.
