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2 (10 ounce) cans tomato paste

Ingredients

1 (8 ounce) can tomato juice

1 (10 ounce) can black olives, drained

1 cup sour cream

1 cup chopped onion

1 tablespoon pepper

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried rosemary

2 tablespoons dried rosemary

1 tablespoon dried sage

1 teaspoon dried rosemary

1 teaspoon dried sage

1/2 teaspoon dried sage

1/2 teaspoon dried sage

1/2 teaspoon dried rosemary

4 (6 ounce) cans tomato paste

1 (8 ounce) can tomato juice

1/2 cup chopped onion

1 cup sliced water chestnuts

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch jelly-roll pan.

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