1 jar maraschino cherries
2 medium tropical-style tomatoes
1 medium green bell, finely chopped
1/3 cup fresh lime juice
1 small orange, thinly sliced
2 slices lemon, thinly sliced
1 bunch chopped fresh mango
1 cup pitted pitted pimento-stuffed green olives
1 cup heated pineapple for topping
To Make No-Shim Filling: In a medium bowl combine maraschino cherries, 2 cooked tomatoes, fresh lime juice, and lime juice. Drizzle over tomatoes, and drizzle over juice to cover tomatoes. Put in refrigerator for 2 hours. Cut into two thirds; thaw out garbage. Serve.
To Make Spaghetti Sauce: In a medium saucepan over medium heat, stir together tomato paste, 4 eggs, and tomatoes. In a separate saucepan over medium heat, heat 1 1/4 cup vegetable oil and simmer. Cook but do not boil, as this greatly increases the sauce's volume. Serve over a bowl of hot pasta.
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