1 (16 ounce) can crushed tomatoes, with juice
1 (10 ounce) can tomato paste
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried sage
1/8 teaspoon dried marjoram
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
3 cups cooked egg white
1 cup chopped almonds
In a large bowl, mix crushed tomatoes with juice and tomato paste. Mix in olive oil, cilantro, parsley, oregano, salt, oregano, basil, sage, marjoram and salt. Mix in basil, marjoram and sage. Stir in salt and oregano.
Press mixture into a 1 quart casserole dish. Sprinkle egg white over top, then spread remaining mixture over pearles. Top with almonds and serve.