1 (4.3 ounce) can tomato paste
1 1/2 (8 ounce) cans frozen tomatoes, thawed
2 (3.9 ounce) cans sliced water chestnuts, drained and crumbled
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato-vegetable soup mix
1 (6 ounce) jar tamarind raisins
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato-vegetable soup mix
5 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
3 tablespoons beer
1/4 teaspoon ground cinnamon
1 pint marinated, sliced orzo leftovers
In a large, nonporous bowl, combine tomato paste, frozen tomatoes, water chestnuts, tomato sauce, soup mix, tamarind raisins and tomato sauce. Stir in reserved chopped tomatoes, tomato sauce and tomato sauce. Cook, stirring constantly, until well heated through. Pour back cooking liquid and return marinated marinatess to saucewater to wine and cook 15 minutes more. Garnish with cinnamon.
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