1 (20 ounce) can crushed tomatoes
3 quarts water
2 tablespoons rice
2 (6 ounce) cans refrigerated Russet potatoes
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon ground black pepper
2 cups cranberries
2 cups white sugar snap peas
1 cup chopped tomatoes
2 pounds pork sausage, cubed
1 cup coffee crumbs
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine tomatoes, water, rice and 1 tablespoon of ground black pepper. Mix well and set aside.
In a large skillet over medium-high heat, brown sausage until nicely done. Drain off grease. In small bowl, toss together potatoes, tomato paste, peas and sausage. Whisk cornmeal, sugar snap peas and tomatoes; pour what is desired into skillet. Add remaining 1 tablespoon of bacon, honey, cinnamon, and salt to taste.
Cook until apples begin to soften, about 25 minutes.
Toss strained tomatoes with mashed potatoes and cook just longer, adjusting spices as needed. Serve tossed pork with potatoes.