1 1/4 lb. bulk Italian sausage
1 1/2 c. sliced celery (3/4-inch pieces)
8 medium, fresh tomatoes (about 4 lb.), peeled and cut into sixths
1 1/2 c. tomato juice
4 small zucchini, sliced into 1/4-inch pieces
2 1/2 tsp. Italian seasoning
1 1/2 to 2 tsp. salt
1 tsp. sugar
1/2 tsp. garlic salt
1/2 tsp. pepper
3 c. canned or frozen corn
2 medium green peppers, sliced into 1-inch pieces
1/4 c. cornstarch
1/4 c. water
shredded Mozzarella cheese

In a 4-quart Dutch oven, brown and crumble sausage. Add celery and cook for 15 minutes; drain. Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.

Yield: 6 to 8 servings.

Editor's Note: Three 28-ounce cans of tomatoes with liquid (cut up) may be substituted for the fresh tomatoes and tomato juice.