1 (28 ounce) can diced green tomatoes, drained
1 (8 ounce) can diced tomatoes with green chile peppers, drained
2 (8 ounce) cans tomato paste
1 1/2 cups water
1/2 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 1/2 teaspoons dried basil
1 teaspoon chopped fresh parsley
1/3 cup olive oil
1 teaspoon dried basil leaf
In a large skillet over medium heat, cook tomatoes in olive oil until golden and crisp. Set aside to cool.
In a large mixing bowl, combine tomatoes, tomatoes with green chiles, tomatoes with juice, water, oregano, rosemary, basil, parsley and olive oil. Mix just enough to coat.
Turn the tomatoes into a large bowl with a spoon, and set aside to cool. Use a slotted spoon or spoon to pour the mixture over the tomato mixture.
Allow to cool enough to handle, and transfer to a serving bowl. Stir tomato mixture with tomatoes on top pie mixture. Serve at room temperature.