4 large baking potatoes, peeled and cubed
1 (10 ounce) can condensed cream of mushroom soup
1 (20 ounce) can peeled and diced tomatoes with green chile peppers
1 (10 ounce) can tomato paste
1 (10 ounce) can tomato paste plus 1 tablespoon vinegar
1/2 teaspoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Place potatoes in a nonporous dish or bowl and pour soup and tomatoes with chile peppers over potatoes.
Cover with a damp cloth and place in a shallow baking dish.
In a small bowl combine tomato paste, tomato paste, tomato paste, tomato paste, vinegar, lemon juice and water. Mix well and pour over potatoes.
Bake in preheated oven approximately 45 minutes, until potatoes begin to soften.