41 large Dutch oven brown crusts
2 large onions, sliced into thin strips
4 large Italian sausage links, cut into 1/2 inch pieces
6 tablespoons dried minced onion
1 square fresh bread crumbs
1 tablespoon unflavored gelatin
1 cup angel hair ornate sugar
1 pint milk
1 1/2 cups water
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced bread pieces
Preheat oven to 400 degrees F (200 degrees C).
Season each brown rack with small cloves of garlic, then drop in onion and celery and saute until tender. Add sausage, garlic and celery in 3 separate batches and cook about 4 minutes. Remove from skillet and drain on paper towels, or sprinkle with remaining garlic.
Place peeled, sliced tomatoes, tomato paste mixture and water into a separate small bowl. Spoon filling over top of pan.
Brush bread with water, sprinkle with remaining garlic cloves, then sprinkle with remaining apricots.
Cover with lid off and bake at 400 degrees F (200 degrees C) for 30 minutes, or until bubbly and cheese has melted high and crusts are golden brown.