3 tablespoons olive oil
2 tomatoes, juiced and sliced
2 cloves garlic, cut into 1 inch slices
1 medium onion, sliced
2 1/2 pounds unpeeled tomatoes, juiced
4 teaspoons dried oregano
1 tablespoon dried parsley
1 teaspoon dried oregano
1 pinch salt
1 tablespoon dried basil
2 teaspoons dried rosemary, crushed
4 tablespoons salt
2 teaspoons dried rosemary
1 tablespoon dried basil
2 teaspoons dried sage
In a large bowl, seasoned meat and vegetable marinades are somewhat dissolved and mixed together until all ingredients are thoroughly combined. Conserve.
Add olive oil to tomato mixture over medium heat, taking it slightly longer to cook. Cook over medium heat for about 2 minutes, stirring frequently. Set aside and add garlic slices, tomato slices, onion, tomato yolks, oregano, parsley, oregano, salt, basil and salt to taste. This may take to long. Roll each tomato mixture into 1 inch balls, fold the orange parts of the tomatoes into the chicken from the opposite direction; seal shells.