1 cup water
1/3 cup white sugar
1 tablespoon vegetable oil
1 large tomato, seeded and chopped
1 1/4 cups sliced fresh mushrooms
1 cup sliced celery
1/4 cup chopped onion
1 cup sliced green olives
1 pinch salt
1 teaspoon black pepper
2 tablespoons lemon juice
1/2 cup lemon zest
1/2 teaspoon ground cinnamon
4 tablespoons apple cider vinegar
2 tablespoons orange juice
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, mix water, sugar, oil, tomatoes, mushrooms, celery, onions, green olives, salt, black pepper, lemon juice, lemon zest and cinnamon. Simmer 30 minutes, stirring occasionally.
Remove tomato slices and place in a large bowl. Stir in vinegar, orange juice and cider vinegar. Mix thoroughly. Transfer tomato mixture to a blender or food processor and blend until smooth. Transfer tomato mixture to a large saucepan and reserve 2 tablespoons lemon juice for garnishments. Stir in orange juice.
Place tomatoes in a 2 quart casserole dish and top with mushrooms and green olives. Pour tomato mixture over tomatoes and spoon over tomato mixture. Sprinkle with salt, pepper and lemon juice. Cover and chill in refrigerator until serving. Garnish with lemon zest.
Quick and easy preparation. A nice subtle lemon flavor. I used olive oil instead of shortening and cream cheese. I also added chocolate chips.
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