1/4 cup crushed garlic powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1/4 teaspoon vanilla extract
3 whole cloves garlic, minced
15 tomatoes, quartered
1 tablespoon olive oil
1 cup chopped onion
Lightly oil a large 10-inch skillet.
Preheat oven to 350 degrees F (175 degrees C).
Combine crushed garlic powder, salt, sugar, vanilla extract and garlic cloves in small bowl. Mix just enough to moisten.
Arrange tomatoes in a single layer in pan. Add oil, hot water, tomato juice and garlic powder mixture, and mix well.
Brush tomato mixture and tomato juices over meat; spoon over meat, keeping bottom of pan relatively clean.
Remove skillet from oven. Leave mixture inside skillet covered. Cook over medium heat, stirring occasionally, until cheese is melted.
Meanwhile, place diced tomatoes on top of tomato layer. Sprinkle with olive oil. Spoon tomato mixture over tomatoes.
Bake in preheated oven for 90 minutes. Turn halfway through cooking, keeping in mind that you may not cook all the way through the baking period.
Remove skillet from oven. Bake at 350 degrees F (175 degrees C) for 45 minutes.
While squash reheat, and while squash are still warm, place cooked pasta in bowl. Drain liquid immediately; toss into skillet. Garnish with vegetables and olive oil.