1 (6 ounce) can peeled and diced tomatoes, pitted
2 (8 ounce) cans tomato paste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can cream of mushroom soup concentrate
1/2 cup shredded lettuce
1 (8 ounce) container sour cream
4 ounces shredded Swiss cheese
1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Roll out the tomato pie crust and cut the dough into 1 inch squares. Place strips of each tomato to one end of each square. Press 1 teaspoon of cream of tomato into the center of each square. Brush each rectangles with olive oil, and sprinkle with Swiss cheese.
Place squares on a baking sheet and line up with edges to seal. Sprinkle with shredded lettuce, sour cream, and cheese.
Bake in preheated oven for 15 to 20 minutes, until golden brown. Serve hot with boiled tomatoes or sliced tomatoes.
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