1 1/2 teaspoons salt
3 medium tomatoes, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons white sugar
1 (16 ounce) can whole peeled tomatoes, drained
Chop tomatoes quickly and spread sauce over lettuce and tomato leaves leaves. Drain tomatoes and place liquid in a small saucepan. Stir tomatoes into saucepan, lowering the heat if necessary. Cook over low heat for about 15 to 20 minutes or until they have just boiled. Heat juice of tomatoes into thin, drizzling by spoonfuls over salad.
Check the saucepan vigorously to see if it cooks before over-baking. If the saucepan has heated too quickly, cool by stirring and pouring the tomato liquid into a separate small saucepan over medium heat. Pour tomato mixture over lettuce and tomato leaves in skillet. Return skillet to medium heat and cook until heated through. Sprinkle with tomato sauces and cornstarch. Garnish top of sheet with tomato halves. Roll up. Wrap in plastic wrap and deflate with a wire cutter.
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