1/2 pound onions, diced
1 (16 ounce) package uncooked ricotta cheese
1/2 cup vodka
2 (10 ounce) cans crushed tomatoes with juice
2 cloves garlic, minced
2 teaspoons dried oregano
10 ounces spaghetti sauce
1 (8 ounce) can crushed pepperoni sausage
6 (20 ounce) cans butter tomatoes with juice
2 sprigs fresh parsley, garnish
In a small mixing bowl, combine red bell pepper, onions and ricotta cheese. Mix together well. Mix in vodka, tomatoes with juice and garlic. Cover, and refrigerate overnight.
Wheat bread: Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a medium saucepan over medium heat. Add garlic and oregano; stir fry until golden.
With olive oil, drizzle over a portion of ricotta cheese mixture. Spoon the tomato salad mixture over a portion of ricotta cheese. Cover, and pour wine over to cover.
Spread quarter of the red pepper mixture over the top of the ricotta cheese. Spread green tomato mixture over the top of the red pepper. Place spaghetti sauce over the surface of the ricotta cheese. Place butter tomatoes on the bottom 4 oz. can of tomato juice. Place one sprig of parsley on the side of each and spoon lemon juice and olive oil over ricotta cheese. Cover tightly with aluminum foil over top of pastry.
Bake in preheated oven for 40 minutes. Turn off oven, and let stand 15 minutes.
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