2 (15 ounce) cans diced tomatoes
1 (15 ounce) can Italian-style diced tomatoes with green chilies, drained
2 tablespoons minced shallots
1 tablespoon chopped fresh thyme
1/4 teaspoon garlic powder
1/4 teaspoon King Arthur Flour
1/2 cup white rice
1 tablespoon brown sugar
1 cup fresh corn kernels
1 cup diced onion
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
In a large bowl, mix diced tomatoes, tomatoes with green chilies, garlic powder, and King Arthur Flour.
Stir tomatoes into tomato mixture, stirring just until coated. Do not allow to soak. When tomatoes are thoroughly coated, place meat in a large resealable bag. Mash the spaghetti, onion, corn, onion, olive oil, and basil seeds. Return meat mixture to large bowl. Mix spaghetti sauce or tomato salad dry with a potato masher to produce a loose, paste consistency.
Stir tomato mixture with meat and pasta mixture and season with salt and sugar. Mix thoroughly.
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