1 pound tamales
1 teaspoon sweet pickle relish
3/4 cup water
1/4 cup white sugar
1 pinch salt
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
2/3 cup vegetable oil
3 tablespoons red wine
1/2 cup whole celery
1/4 cup chopped red onion
1/4 cup sliced black olives
3 tablespoons chicken bouillon granules
Preheat oven to 350 degrees F (175 degrees C). Place tamales in a medium bowl. Add water, sugar, salt, pepper, parsley, oregano, basil, oil, wine, celery and red onion, mix well.
Heat the vegetable oil in a large saucepan over medium heat. Add tamales, stirring well. Replace tamales, and add a drop of the red wine as well. Mix thoroughly.
Arrange the marbled vegetables on the bottom of a large baking sheet. Sprinkle with red olives, tomatoes, green olives, chicken bouillon and red onion.
Bake in preheated oven for 5 to 10 minutes, until tomatoes are tender. Cool, cover tightly and refrigerate for at least 1 hour.