2 cups water
2 (15 ounce) cans spaghetti sauce
1 (4 ounce) can tomato soup
1 (11 ounce) can chopped green chile peppers with liquid
2 (10 ounce) cans whole kernel corn, drained
1/2 teaspoon dried basil
2 teaspoons dried oregano
salt and pepper to taste
In a large saucepan, bring 2 tablespoons water to a boil. Stir in spaghetti sauce, 1 (4 ounce) can tomato soup, 2 cans chopped green chile peppers, and corn. Remove from heat.
In a small saucepan, bring 1 can of water to a boil. Stir in spaghetti sauce and tomato soup. Cook over medium high heat for 1 minute, stirring constantly. Remove from heat.
Stir the spaghetti sauce mixture into the tomato soup and corn mixture. Return to a boil. Reduce heat to low and simmer over low for about 30 minutes.
Slice tomatoes and squeeze water out of the tomato pulp. Add the cream cheese and water. Bring mixture to a boil over medium heat. Simmer for 3 minutes, stirring occasionally. Drain remaining tomato pulp and stir into tomato soup mixture. Stir in chopped green chile peppers and whole kernel corn. Bring to a high heat and cook until tender. Simmer again until thickened and amped, about 5 minutes.
Toss pasta salad with remaining tomato pulp, tossing frequently. Serve at room temperature until desired consistency is reached.