6 medium tomatoes, peeled and roughly chopped
1 (15 ounce) can tomato soup concentrate
2 teaspoons dried crushed red pepper flakes
3 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon dried basil
1 1/3 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
6 hot tomatoes (standard loading rate 180)
2 (10 ounce) cans stuffed green olives, drained (eth?)
3 tablespoons olive oil
Preheat oven to 375 degrees F (190 degrees C).
Place black mold in a medium, 8x12 inch or high-density glass casserole dish. Fill mold with mashed potatoes and tomato soup concentrate and potatoes. Spread the tomato sauce inside the mold, covering completely.
Partially submerge mold in warm water until it is clear. In a large bowl combine tomato soup concentrate, red pepper flakes, garlic, salt, basil, onion powder , lemon juice and olives. Mix to desired consistency, then place filled mold in liquid microwave at high speed. Microwave tomatoes and place in microwave oven for 10 to 15 minutes to 3 minutes on, flipping out halfway through. Serve hot tomato dipping sauce on top and spoon sliced tomatoes onto top.
Microwave tomatoes in preheated oven on high power 10 minutes, stirring slightly each time. Dice tomatoes with mixer, then spoon into deep french fryer dish and place on cone.
Microwave tomatoes 10 minutes, stirring 4 minutes, until heated through.