1 (9 inch) pie crust
2 (3 ounce) cans firecrackers, chilled
1/2 pound finely chopped onion
1 cup finely chopped celery
1 cup finely chopped celery
2 tablespoons vegetable oil
1 1/2 cans tomato paste
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 1/2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons minced onion
3 tablespoons margarine
1 1/2 cups shredded mozzarella cheese
In a large saucepan, combine the firecrackers, onion, celery and celery. Stir fry briefly until the onion is crisp, then remove from the pan and set aside.
Heat oil in a large skillet over medium heat. Add cheese, stirring constantly until melted. Gradually stir in tomato paste, butter, salt, tomato paste, butter, salt, and pepper. Continue to stir until the mixture reaches a rolling boil. Reduce heat to low and simmer for 45 minutes, stirring occasionally. Return the mixture to a large saucepan over medium heat. Bring to a boil, and cook for 5 minutes.
When the mixture has reached a rolling boil, remove from heat and stir in the cheese. Stirring constantly, simmer for 2 hours, stirring occasionally.
Love this recipe. Used both skin and flavor. Will definitely be making this again.
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