Preheat oven to 350 degrees. Cook green onions and parsley in oil in a hot skillet over medium heat, stirring constantly until onion is tender. Stir in tomatoes and next three ingredients; bring to a boil. Reduce heat and simmer for about five minutes so sauce becomes thickened. Add clam juice or stock to vegetable mixture and cook five more minutes. Pour mixture into a rectangular or oval baking dish.