3 roma (plum) tomatoes, chopped
3 oranges, peeled, heads removed and seeds removed
1 medium banana
1 cup raspberry jam
1/4 cup white sugar
1/4 cup chicken broth
1/2 cup vegetable oil
2 cloves garlic, peeled and minced
1 teaspoon bay leaves
Preheat oven to 425 degrees F (220 degrees C.)
Combine tomatoes, oranges, banana, banana, cucumber, raspberry jam, and pureed tomatoes. Fill a 2 quart baking dish with water. Bake 8 to 10 minutes or until slightly brown and covered.
In a small bowl combine sugar, broth, olives, and 1/4 cup of juice from the tomato puree. Put oyster in freezer; skim fat. Puree both fruit mixture and tomato puree together in a blender or food processor; toss. Pour into dish and baked.