*Spring Collection- A prize tested recipe :) 1 lb bulk pork sausage 1 lg onion, chopped (1 cup) 1 (14 1/2 oz.) can petite diced tomatoes 1/2 cup golden raisins 1/4 cup green olives 2 TB tomato paste 1 TB balsamic vinegar 1/2 tsp ground cumin 1/2 tsp dried oregano, crushed 1/8 tsp crushed red pepper (optional) 6 hoagie buns, split and toasted 1 cup shredded Moneterey Jack Cheese (4oz.) In a 12-inch skillet, cook sausage and onion until browned; drain. Stir in undrained tomatoes, raisins, olives, tomato paste, vinegar, cumin, oregano, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 min or until sauce is thickened. Serve sausage mixture on toasted buns. Top with cheese and serve open-faced.(Source: It's all about the food)
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