1 teaspoon instant dry basil soup
1/4 teaspoon salt
1/2 cup beef broth
1/4 cup perlite
1 clove garlic, grated
1 onion, chopped
1 green bell pepper, chopped
sesame seeds
Preheat oven to 275 degrees F (125 degrees C).
Combine tomatoes and 1 tablespoon of the herb butter and vegetable paste. Combine with water, and process, until smooth. Pour into a 7 x 9 inch casserole dish.
In a separate small bowl, toss basil, salt and 1/2 cup of boiling water with the stock and season with 2 teaspoons of garlic. Place casserole in oven and chill for 5 minutes, or until the sauce has collected.
Heat ground beef in a large skillet over medium-high heat, and saute onions and peppers until gently brown.
Melt 1/4 cup of beef oil in a large skillet over medium heat. Add tomatoes and 1 teaspoons of basil, and saute for 2 to 3 minutes. Stir in roughly chopped bell pepper, remaining 1/2 cup of butter, remaining 1/2 teaspoon of salt, 1 cup of peeled potatoes and remaining vegetable seasonings.
Spread beef mixture over tomato mixture, then layer soup mixture over the tomato sauce. Sprinkle top with reserved cheese.