2 cloves garlic, minced
1 onion, chopped
1 pint tomato paste
5 1/2 tablespoons vegetable oil
8 cups water
2 tablespoons vinegar
1 (10.75 ounce) can condensed tomato soup
1 cup sliced fresh mushrooms
1 (6 ounce) can tomato paste
1 (15 ounce) can chopped green chilies
1 tablespoon dried oregano
1/2 teaspoon fresh rosemary, crushed
In a small saucepan, heat garlic and onion until tender. Stir in tomato paste, oil, water, vinegar and tomato soup. Whisk until the tomato paste starts to bubble. Stir in mushrooms, tomato paste, chilies and oregano. Cook over medium heat until just heated through.
Combine tomato paste mixture with sliced green chilies, 2 cans of tomato soup and tomato paste mixture with mushrooms. Mix together with onions, tomato paste, chilies and oregano until well blended. Heat vegetable oil into a large saucepan over medium heat.
Add mushroom mixture and tomato soup mixture. Stir until mixture becomes lukewarm; this will make it a little drier, so occasionally stir.
Place stuffed refrigerator to cook at least 2 hours, until mixture is thickened. Brush lightly with lemon glaze and serve warm.
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