1 (14 ounce) can crushed tomatoes, drained
1 (15 ounce) can cream-style corn
1 (8 ounce) can whole kernel corn, drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
3 tablespoons dried oregano
1 teaspoon dried rosemary, crushed
1 cup butter
1 pound spaghetti sauce
In a medium saucepan, combine tomatoes, corn, Cheddar cheese, whole kernels corn, salt, pepper and garlic powder. Mix well. Bring to a boil, stirring frequently. Continue stirring until tomatoes are tender, about 1 1/2 minutes.
Remove from heat. Stir in basil, oregano, rosemary, butter and pasta sauce. Pour over tomato mixture. Chill in refrigerator. Remove cheese, pepper and garlic powder mixture. Serve at room temperature.