1 (4 ounce) can diced tomatoes with green chile peppers, drained
1 large tomato, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/8 teaspoon dried tarragon
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine tomato and garlic. Mix well, then add oregano, basil, oregano, rosemary, salt, marjoram and salt. Mix well.
Pour tomato mixture into a 9 inch round baking pan. Sprinkle with tomato flour mixture. Sprinkle with diced tomatoes and garlic.
Bake in preheated oven for 30 minutes.
Remove from oven and sprinkle with tomato flour mixture. Cover with foil and sprinkle with garlic mixture. Cover and refrigerate.