1 (4 ounce) can tomato paste
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon salt
1 cup fresh tomato juice
1/4 cup Italian-style salad dressing
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can mushrooms, drained
2 (16 ounce) cans Italian-style pasta
16 ounces spaghetti sauce
In a medium saucepan, mix tomato paste, olive oil, garlic, salt and tomato juice. Bring to a boil, stirring frequently, until just simmering. Reduce heat and simmer for 1 to 1 minute.
Stir pasta into tomato sauce and bring to a boil. Cover saucepan and simmer for 10 minutes.
Simmer spaghetti sauce in a large bowl. Spoon spaghetti sauce over pasta and cover with tomato sauce.
This is a great recipe! I have all kinds of spices and dices... I put everything in a casserole dish and let it sit over night in the fridge, so it's ready for prime time. I baked it in the oven for 30 minutes, turned it, and let it bake. It took me a lot longer to bake, but it was worth it. I used a 12-inch tomato, and instead of salt, I added a little garlic and onion powder. I didn't put the tomatoes in the middle, I put them in separate bowls, covered, and let it bake for about an hour. The tomatoes were so juicy, they were delicious! I served these with "Dad's Cheesy Bacon Wrapped Meat Loafers" from this site-- DELICIOUS! The meatloafers are gone, and the flavor of the tomato pasta