1 1/2 quarts fat-free Italian-style olive oil
2 cups milk
1 1/2 cups white wine
1 cup Italian-style salad dressing
1 teaspoon paprika
1 teaspoon salt
1 pound fresh tomatoes, sliced
1 cup chopped onions
3 cloves garlic, minced
1 (14 ounce) can whole peeled tomatoes, undrained
1 (10 ounce) can tomato paste
1 (8 ounce) can tomato paste with Italian seasoning
1 (10 ounce) can condensed tomato soup
1 (4 ounce) package dry white wine
1/2 cup Italian-style cream cheese
1 egg, beaten
1 teaspoon dried oregano
1 dash marjoram
In a medium saucepan, heat olive oil, milk, white wine, Italian-style salad dressing, paprika and salt. Bring to a boil, stirring constantly. Boil, stirring occasionally, for 2 1/2 to 3 hours or until thickened.
Stir tomatoes and onion into pan. Stirring constantly, cook over medium heat until the tomatoes are starting to turn yellow. Stirring occasionally, cook until they begin to pull off the bottom of the pan.
Stir pasta into pan. Reduce heat to low, and stir in tomato paste, tomato paste with Italian-style cream cheese, egg and oregano. Bring to a simmer, stirring occasionally, for 3 to 4 minutes. Reduce heat to medium. Stir tomato soup to a boil. Boil, stirring constantly, for 1 minute. Stir tomato soup into tomato sauce, stirring constantly until well blended. Pour over chicken and vegetables. Remove from oven, reserving 1 cup of the liquid for garnish.
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