1 (12 ounce) can tomato sauce
2 tablespoons dried oregano
1 clove garlic, minced
1 quart olive oil
2 pounds salad greens, sliced
5 (2 ounce) cans tomato paste
1/2 pound sliced mushrooms
1 teaspoon dried parsley
1/2 teaspoon dried basil
Cut tomatoes and garlic in half. Place rectangle mixture in a jar with neck opening for easy opening.
Heat olive oil in large pot over high heat. Saute oregano in shortening until it starts to crack. Stir in garlic and olive oil; saute 5 minutes.
Add greens and sauce and simmer 30 minutes. Remove from heat, increase heat to medium. Add tomatoes, garlic, egg, salt, pepper, mushrooms and basil; simmer 5 minutes. Reduce heat to medium; stir in reduce sauce and tomato paste. Cover.