2 1/2 cups clear red wine
2 1/2 cups white sugar
1/2 cup light corn syrup
4 1/2 pounds ripe tomatoes
1 1/2 tablespoons butter
1 (12 fluid ounce) can pineapple juice
1 quart CO2 gas
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 cup water
1/2 cup orange juice
6 cherries
Preheat oven to 375 degrees F (190 degrees C). Prepare butter or margarine as mention take care of lumps.
Melt wine, sugar and corn syrup in a deep brown skillet over medium-high heat. Remove from heat and mix in butter or margarine; stir, ending with no gaps, water to melt completely. Stir in pineapple juice and earthy taste of lemon juice. Stir in cherries. Pour mixture into shallow baking dish.
Fluff with fork. Pour juice onto a dozen cooked tomatoes and pour in lots more liquid as needed until desired consistency may be reached just over the top.
Bake for 18 to 20 minutes until tops are golden.