1. In a large saucepan cook the sausage over medium heat until no longer pink; drain off fat. Stir in undrained diced tomatoes, undrained crushed tomatoes, the garlic, vinegar, basil, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until thickened.

2. Meanwhile, in a large skillet cook onion and sweet pepper in the hot oil over medium heat until tender. Set aside and keep warm.

3. Preheat broiler. Place split rolls on a baking sheet. If desired, toast rolls. Spoon the meat mixture evenly on the bottom halves of rolls. Top with onion mixture. Top with cheese slices. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese melts and bubbles. Add tops of rolls.

Baking Directions:

Prepare as directed, but do not broil. Preheat oven to 325°F. Wrap sandwiches with foil. Bake about 15 minutes or until heated through.

Pickled Pepper Sausage Grinders:

Prepare as directed, except omit onion, sweet pepper, and olive oil. Top meat mixture evenly with 1/2 cup bottled roasted red sweet peppers, drained, and 1/2 cup bottled sliced banana or pepperoncini peppers, drained.Per sandwich: 672 cal., 41 g total fat (21 g sat. fat), 96 mg chol., 2,339 mg sodium, 37 g carbo., 3 g fiber, 37 g pro.Exchanges: 1 1/2 Vegetable, 2 Starch, 4 High-Fat Meat, 1 1/2 Fat