2 (10 ounce) cans sliced green tomatoes
3 teaspoons vegetable oil
3/4 cup water
1 1/2 teaspoons Japanese cooking seasoning
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon salt
2 cloves garlic, minced
1 cup chopped fresh parsley
1 cup chopped dark onion
Heat oil in a large skillet over medium heat. Stir in green tomatoes, 1 teaspoon oil, 1 1/2 teaspoons cooking seasoning, oregano, basil, rosemary, sage, salt, garlic, parsley, onion and pepper. Cook over medium heat for about 8 to 10 minutes, or until vegetables are tender.