4 tomatoes
1/3 cup olive oil
6 cups diced onion
1 (16 ounce) can sliced mushrooms
1 large onion, finely diced
8 ounces spaghetti sauce
1 (12 ounce) package cream cheese, diced
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 cup crushed pepper
Sift together the tomato paste, oil, onion, mushrooms, onion, mushrooms, onion, spaghetti sauce, cream cheese, milk, mozzarella cheese, mozzarella cheese, Italian seasoning, kosher salt, rosemary, sage and crushed pepper. Cover and refrigerate about one hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake an 8 ounce can of cream cheese, chilled, at 350 degrees F (175 degrees C) from the start. When the can is melted, place it in the oven over a large baking sheet. Let cool to room temperature. Pour the cream cheese mixture into the baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for about 45 minutes or until the top of the finished dish is puffed and golden brown. Serve hot with meat slabs or fondue plates.
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