1 pinch onion powder
1 cup coarse dry bread crumbs
1/2 cup hinga oregano
1 dash hot pepper sauce
1 1/2 tablespoons olive oil
In a medium mixing bowl mix coarse bread crumbs, peppercorns, olive oil, red pepper flakes and onion powder; roll mixture in an 11x7 inch rectangle.
Bake for 45 minutes in the preheated oven, then add the tomato sauce and cooking water to thin. Cover, and bake for 20 minutes, shaking occasionally until sauce is thickened enough to coat the back of a metal spoon. Serve warm.
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