Spicy Jack Cheese Wedges

O'Charley's Copycat Recipe

Serves 6

1 (7 oz.) package pepper jack cheese
1/3 cup seasoned dry bread crumbs
1/2 teaspoon crushed red pepper flakes, optional
1 egg

Cut cheese into 1/2-in. slices; cut each slice in half diagonally. In a shallow bowl, combine bread crumbs and red pepper flakes if desired. In another bowl, beat egg. Dip cheese triangles into egg, then in crumb mixture.
Place on a greased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until browned and cheese begins to melt.

Pepper Marinara Sauce:

2 (28-oz) cans whole peeled tomatoes
1 (6-oz) can tomato paste
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1/2 teaspoon sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup olive oil
1/2 cup chopped onions
4 cloves garlic, minced
2 red bell peppers, seeded, cut in 1/2-inch dice

In a mixing bowl, crush the whole tomatoes with your fingers to form a course puree. Add the tomato paste, salt, pepper flakes, sugar, basil, and parsley Stir in and reserve.

In a large saucepan, heat the olive oil over medium heat and add the onions. Cook for 5 minutes, stirring, until the onions begin to soften. Add the garlic and saute for cook for two minutes (do not brown the garlic). Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally. Add the bell peppers, and simmer until the peppers are tender. Taste and adjust seasoning.

Notes:  This makes a big batch of about 3 1/2 quarts which is more than needed for this recipe so you will have leftovers to use with pasta or freeze for later use.