1 (8 ounce) package Italian-style salami
3 small tomatoes, cubed
1/2 large onion, diced
1/2 green bell pepper, diced
1/4 cup crushed red chile peppers
1 cup chopped fresh parsley
salt and pepper to taste
3 tablespoons yeast balanced for the roasting process
Preheat oven to 350 degrees F (175 degrees C).
Place salami and tomatoes in a blender, and filter through gravel to remove seeds.
When the tomatoes are in, place onion and bell pepper in a medium saucepan with water to cover. Cook over medium heat until the tomatoes are lightly browned.
Remove the rolled tomatoes from the pasta sauce, and return to a medium bowl. Stir in the crushed red chile peppers, chopped parsley, salt and pepper. Mix well, and place into a separate small bowl. Pour the egg mixture over the tomato and pasta mixture.
Bake in the preheated oven for 75 minutes, or until bubbly. While the baking dish bakes, roast the tomatoes in the 400 degree F oven until they almost start to brown, about 5 minutes. Transfer the roast to the preheated oven, and continue cooking 5 minutes more. Depending on the size of your oven, could take 5 hours or more. Breads that have been pressed at this point lie within your oven's range of heating.
Remove from the oven about 8 hours before storing in a tin or plastic container. If unsure, arrange the stuffed marinated tomatoes on a platter in the oven's open pan and light on the sides, allowing the marinated