2 (8 ounce) cans stewed tomatoes with green chile peppers
2 (4 ounce) cans chopped green tomatoes with garlic sprigs
1 (12 ounce) can stewed tomatoes, scrubbed and diced
1 red onion, diced
1 red onion, diced
6, chopped fresh mushrooms
2 pounds roma (plum) tomatoes, sliced
1/2 medium green bell pepper, diced
salt and pepper to taste
15 ounces bacon, cooked, crumbled
1/2 pound bacon strips
Preheat oven to 350 degree F (175 degree C). Place tomatoes, cloves and garlic in a blender or food processor and puree until smooth. Transfer to a 13x9-inch baking dish. In a mixing bowl, mix tomatoes with green chiles, tomatoes with garlic sprigs. Sprinkle with sliced bell pepper.
Preheat oven to 375 degrees F (190 degrees C). Place dish in oven preheated oven for 40 minutes or until lightly toasted.
Spread tomato puree mixture in bottom of large baking dish, around each edge of casserole. Bake for 35 minutes.
Remove casserole from oven. Remove storage cloth and cut slices from lemons. Spread mixture over top of casserole.
Bake for 10 to 15 minutes on each side, until bacon and cheese are melted.