1 (15 ounce) can whole peeled tomatoes with liquid
1/2 medium onion, diced
2 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 tablespoons butter
1/3 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
2 eggs, beaten
1 cup shredded Cheddar cheese
In a medium saucepan, mix whole tomatoes with liquid, onion, carrots, potatoes, butter and egg. Heat to boiling, stirring occasionally, until thickened. Remove from heat and stir in flour, cornstarch, vinegar and salt, stirring frequently. Stir in pepper and thyme. Cook, stirring occasionally, until thickened.
Stir in tomato mixture, Cheddar cheese, potatoes, garlic, vinegar mixture and thyme. Serve immediately.