4 ounces diced tomatoes
2 tablespoons minced onion
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 (16 ounce) can green pepper, drained
1 (16 ounce) can sliced mushrooms, drained
1/2 cup diced green bell pepper
8 (4 ounce) cans red and green tomatoes, divided
1/3 cup chopped onion
1 tablespoon shredded mozzarella cheese
In a medium bowl, dissolve tomato paste and onion paste in water. Stir well and refrigerate for at least 1 hour, or until garlic is rubbed out.
Heat olive oil in a small skillet over medium boiling. Add tomatoes straight from the canner, stirring occasionally, until tomatoes are tender (tip: do not allow them to cool).
Stir in garlic powder, oregano, green pepper, and mushrooms. Cover and simmer 35 to 45 minutes, stirring occasionally.
Stir in tomato sauce, tomatoes, onions, and cheese. Coat well.