1 (5 ounce) can crushed pineapple, drained
2 (12 fluid ounce) containers stewed, peeled tomatoes, sliced
1 bunch celery, sliced
1 jalapeno pepper, seeded and minced
1 (16 ounce) can marinated tomatoes, drained
1 small onion, sliced
2 sprigs fresh parsley
2 tablespoons baking powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried oregano
2 teaspoons dried rosemary
In a large bowl, combine pineapple, tomatoes, celery, jalapeno, marinated tomatoes, onion, parsley, baking powder, garlic powder, salt and basil. Mix well and refrigerate overnight.
Pour pineapple mixture into a medium saucepan and cook over medium heat until heated through. Stir in cream and cheese.
Return mixture to a large bowl and beat until stiff, then fold in basil, rosemary, sage, oregano, rosemary and garlic powder. Fill pasta and vegetable dish with pineapple mixture.
Return tomato mixture to a large bowl and stir in pasta and vegetables.