2 tablespoons olive oil
2 teaspoons processed cheese food coloring
1/2 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon salt
1/2 teaspoon tomato paste
4 (6 ounce) cans diced tomatoes with green chile peppers
1 (6 ounce) can tomato paste with green chiles
1 pound sliced fresh mushrooms
1 green bell pepper, diced
2 green onions, diced
Heat the olive oil in a large, heavy skillet over medium heat. Place the cheese food coloring into a small plastic bag. Pour in the cayenne pepper, basil, oregano and rosemary. Stirring constantly, cook until the cheese is melted. Add salt and tomato paste. Cook less than 10 seconds longer for darker color.
Top each tomato with a cup sliced green bell pepper, mushrooms, green onions and green pepper. Spoon over tomato mixture. Sprinkle with cheese sauce and tomato sauce. Garnish tomato sauce with green chiles, mushrooms and bell peppers. Serve immediately.
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