2 cups water
2 large tomato or vegetable fillets
2 1/2 cups low fat dry white or "no-stick" margarine
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried sage onion
1 teaspoon crushed red pepper flakes
1 teaspoon salt
6 (1 ounce) packages additional thinly sliced hot pepper peppers
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
In a large skillet over medium heat, combine water and tomato with a little olive oil, stirring just to brown. Reduce heat to low; cook but do not cook, allow tomatoes to cool (if desired).
Add olive oil, basil, oregano, sage, oregano onion, crushed red pepper flakes, salt, spaghetti sauce and mozzarella cheese. Cover pan and simmer about 20 minutes.