1 (15 ounce) can pitted and diced tomatoes, vinegar, garlic powder, salt and pepper.
1 (15 ounce) can sliced mushrooms, drained
1/2 cup fresh chopped onion
1/4 cup chopped fresh mint
1/2 cup shredded mozzarella cheese
1 (10 ounce) can sliced mushrooms, drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon dried basil
1 teaspoon dried basil
salt and pepper to taste
salt and pepper to taste
1 (3 ounce) can tomato soup
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add tomato paste and cook for 5 minutes on medium heat. Add mushrooms and onion and cook for 4 minutes. Drain liquid from mushrooms and onions.
Stir tomatoes into tomato soup and mix well. - Store in refrigerator until serving.