1 (14 ounce) can whole peeled tomatoes
1 (3 ounce) package ricotta cheese
2 (6 ounce) cans cream of mushroom soup
1 (10.5 ounce) can tomato paste
1/4 cup white vinegar
1/4 cup sour cream
1/4 cup olive oil
Peel tomatoes and place in a colander. Let stand 5 minutes and then rinse with cold water. Let cool to room temperature.
In a large bowl, combine ricotta cheese, soup, tomato paste, vinegar, and sour cream. Whisk together and pour over tomatoes in bowl. Place a layer of tomatoes on floured board, cover with a damp cloth, and flatten. Nap time.
Heat oven to 250 degrees F. Coat the bottom and sides of a 6x6 inch baking dish with 2 tablespoons of the cream cheese mixture. Spread the tomato paste evenly over the cream cheese. Layer remaining cream cheese mixture over the tomato paste. Spread tomato paste over the cream cheese layer. Using a knife, cut a slit in the centre of the cheese and pour over the top of the tomato. Repeat layering. Serve immediately.