2 (10.75 ounce) cans condensed tomato soup
1 (4 ounce) can condensed cream of mushroom soup
1 (12.25 ounce) can tomato paste with juice
1 cup whipping cream
1 (4 ounce) can sliced mushrooms
In a medium bowl, combine soup, tomato paste, mushrooms and cream of mushroom soup. Mix well. Cover and refrigerate.
Preheat oven on broiler setting.
Remove tomatoes from water, soil and water. Place them in large resealable plastic bag. Seal bag and reserve liquid. Mix and transfer liquid to a small resealable plastic bag. Add pasta and sauce. Whisk together. Serve in spoon, serving down the side.