2 sweet tomatoes, cubed
1/2 cup packed light dried basil
2 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 (6.8 ounce) can sliced mushrooms, drained
1 (4 ounce) can tomato paste
1 tablespoon white vinegar
1 (6 ounce) can tomato paste with juice
1 small onion, sliced
1 1/2 tablespoons butter
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 cup raisins
2 cups sliced almonds
1 cup reduced fat cream cheese
1 cup chopped green onion
1 (8 ounce) package cream cheese, at room temperature
In a medium saucepan, combine sweet tomatoes, basil, lemon juice, oregano, rosemary, salt, black pepper, and mushrooms. Bring to a boil; reduce heat, and simmer 5 to 10 minutes. Stir in tomato paste, vinegar, tomato paste with juice, onion, butter, lemon juice, and vanilla. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in cream cheese.
Heat oven to 350 degrees F (175 degrees C). Place pastry in pie pan. Bake in preheated oven for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bake 15 minutes longer, or until a toothpick inserted into center of pie comes out clean. Cool completely.
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