1 (1 ounce) package Italian-style salad dressing
1/2 cup white wine
1 cup water
1 1/2 cups whole wheat flour
2 tablespoons white sugar
6 large tomato leaves
In a medium mixing bowl, combine the Italian-style salad dressing, white wine and water. Mix well and strain into a large serving bowl.
Heat the olive oil in a large heavy pot over a large cast iron skillet. Fry the tomatoes until tender.
Stir into the flour mixture. Pour heat in the tomato mixture, making sure to scrape tomatoes into the bowl on top of the flour. Cream together the margarine and sugar until a dispersed, but not liquid. Place 3 tablespoons or so of this mixture into the center of each tomato leaf, and fold over the edge to hide the fold. Cover and simmer 45 minutes in the hot oil, stirring occasionally.
While the tomatoes and potatoes are heating up, stir the tomato mixture and olive oil into each other, making sure to blend. Mix in the bread crumbs, and fold tightly into the tomato mixture. Serve warm.