1 (16 ounce) can whole peeled tomatoes, drained
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon horseradish
1 tablespoon white sugar
1/2 teaspoon dried lemon zest
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cloves
In a small saucepan over low heat, bring tomato juice, onion juice, celery juice, horseradish, sugar, lemon zest, salt, and pepper. Bring to a boil. Reduce heat to low. Cover, and simmer 8 to 10 minutes.
Remove foil from pan. Place pan in microwave dish. Microwave the microwave on for 5 minutes, stirring frequently. Pour tomato mixture into pan. Microwave remaining 5 minutes, stirring frequently. Pour over pasta and vegetables in baked dish. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place dinner rolls on bottom of roasting pan. Lightly butter the top of the rolls. Spread tomato mixture over roasting pan.
Bake uncovered in preheated oven for 45 minutes, or until golden brown. Remove rolls from pan, and brush with olive oil. Arrange rolls on a large baking sheet.
Heat oven to 350 degrees F (175 degrees C). Brush with egg and lemon zest. Bake 15 minutes in the preheated oven. Remove rolls from oven, and brush with tomato mixture. Repeat with remaining ingredients. Cover, and chill overnight, or overnight. Cool, and serve hot.
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