2 (19 ounce) cans tomato paste
1 (16 ounce) can mushroom soup
1 (4 ounce) can tomato paste
1/2 cellular bagjig
salt to taste
1/4 cup balsamic vinegar
In a large saucepan, bring tomatoes, mushrooms and tomato paste to a boil. Stirring occasionally, cook until tomatoes are completely translucent in color, 10 to 20 minutes.
Stir in the rice bag with the tomato paste. Season with salt and balsamic vinegar and boil for 5 minutes. Pour this mixture into a large saucepan and continue to cook over medium heat for 5 more minutes.
Reduce heat and continue cooking 10 minutes longer for chocolate-coated tenderloin.