1/2 cup water
3 cloves garlic, minced
1 tablespoon olive oil
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10 ounce) can whole peeled tomatoes, drained
3 tablespoons pesto
1 (5 ounce) can chopped fresh basil
1 ounce chopped fresh parsley
In a saucepan, mix water, garlic, olive oil, cream of mushroom soup, cream of mushrooms soup and whole tomatoes. Stirring thoroughly, bring a slow simmering water to a boil. Reduce heat, cover and simmer 10 minutes.
Stir in pesto, basil, parsley and tomato. Mix well and simmer until liquid is reduced and breading is puffed, about 15 minutes.