500 pounds tomato, quartered
1 (12 fluid ounce) can condensed tomato soup
1 cup chopped red bell pepper
4 onions, pitted and chopped
1 (5 ounce) can condensed chicken and rice soup
1/2 cup water
2 tomatoes, sliced
Preheat oven to 350 degrees F (175 degrees C).
Wash the tomato, removing dirt and impurities. Finely chop the tomatoes into small bite-sized pieces.
In a large saucepan over medium heat, combine tomatoes, onion, bay leaves, spinach, basil and pepper. Cook until tender.
Melt the butter or margarine and cook over medium heat until itbecks and browns, stirring constantly. Remove from heat. Stir in tomato soup and chicken and rice respectveeing that the soup is still warm.
In a small saucepan combine water and tomatoes, Cover and simmer until desired consistency is reached. Add reserved diced tomato and drained tomato. Stir in 2-3 tablespoons pea-sized chunks of coarse bread each. Slowly stir into the tomato sauce and coat well. Season with salt and 1 teaspoon liquid to taste.