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Stuffed Tomato Back Porcini Recipe


1 (1 pound) loaf Italian bread, torn into small sections

2 teaspoons tomato paste

1 (16 ounce) can whole peeled tomatoes, drained

6 ounces shredded Monterey Jack cheese

2 large onions, sliced

1 tablespoon olive oil

1 (6 ounce) can tomato paste with garlic and salt

1 (4 ounce) can tomato paste with onion salt

1 cup Italian-style corn with liquid


Preheat oven to 400 degrees F (200 degrees C). You may want to coat with oil to prevent sticking.

To Make Pasta Sauce: In a medium bowl, mix tomato paste, tomatoes, cheese and onions. Mix until well combined. Stir in olive oil, tomato paste with garlic and tomato paste with onion salt.

Place tomato mixture in a 9x13 inch baking dish and spoon butter or margarine over top. Place cut side up on cookie sheet. Sprinkle the top with Monterey Jack cheese and drizzle with olive oil. Spread pasta over the top of the cheese and sprinkle with tomato paste mixture. Pour remaining tomato sauce over the top of the cheese and top with Monterey Jack cheese.

Bake at 400 degrees F (200 degrees C) for 45 minutes. Reduce heat to medium-low.