2 (15 ounce) cans stewed tomatoes
1 cup canned white beans
1 tablespoon chili powder
3 tablespoons crushed red pepper
1 teaspoon dried oregano
3 tablespoons crushed basil
1 teaspoon dried sage
1 1/2 tablespoons dried marjoram
2 1/2 tablespoons dried rosemary
1 1/2 tablespoons water (optional)
In a medium bowl, mix tomatoes and white beans. Place chili powder, crushed red pepper, oregano, basil, sage, marjoram and rosemary in a separate medium bowl. Mix together and pour the tomato mixture into the prepared dish. Season with water as needed.
Bake in the preheated oven 30 minutes, or until heated through. Cool, chill and serve.
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