2 (11 ounce) cans Italian-style diced tomatoes with green chile peppers
1 (15 ounce) can red kidney beans
1/4 cup water
1/4 cup vegetable oil
1/2 cup sliced mushrooms
1/4 cup basil
1/4 cup olive oil
1 (8 ounce) can tomato paste
1 tablespoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried marjoram
2 tablespoons olive oil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
3 cloves garlic, minced
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan bring tomato juice to a boil, stirring constantly. Add water, vegetable oil, mushrooms, basil, olive oil, tomato paste, oregano, basil and marjoram. Simmer for 1 minute. Mix in garlic, parsley, basil, oregano and garlic salt. Pour into a 9x13 inch baking dish.
Bake uncovered in preheated oven for 90 minutes.