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Roasted and Chopped Tomatoes Recipe

Ingredients

4 large baking potatoes, peeled and cubed

1 (10 ounce) can condensed cream of mushroom soup

1 (20 ounce) can peeled and diced tomatoes with green chile peppers

1 (10 ounce) can tomato paste

1 (10 ounce) can tomato paste plus 1 tablespoon vinegar

1/2 teaspoon lemon juice

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place potatoes in a nonporous dish or bowl and pour soup and tomatoes with chile peppers over potatoes.

Cover with a damp cloth and place in a shallow baking dish.

In a small bowl combine tomato paste, tomato paste, tomato paste, tomato paste, vinegar, lemon juice and water. Mix well and pour over potatoes.

Bake in preheated oven approximately 45 minutes, until potatoes begin to soften.

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Chras Waalfalk writes:

⭐ ⭐ ⭐ ⭐

Simple, but many people left disappointed. Those who loved it described it as beef patties{used fresh from the can},very good. I gave it 4 stars because it was very easy to make but I would readily give it 4 stars if I made it again. This time around, I used a breadcrumb mixture instead of standard cinnamon and nutmeg. I added garlic powder and cracked black pepper. My Campbell's Soup ratio of one star to four gave me a recipe for moderate to finicky users. The Lyrietta wizard did an excellent job describing the tastes and video editing capabilities of a Aldi product. Just to add a reccomendation I tried this recipe {tarokouk}covered inasted...)with a straw                                
Botty Kolmon writes:

⭐ ⭐ ⭐ ⭐

I\'m GUARANTEED this recipe is as good as anyone\'s and everyone should have it. It keeps nice crisp><
Recipe generated 2019-05-26 14:22:48 | 0 fresh recipes left | Github | Twitter