1 1/3 cups water
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 teaspoon red food coloring
In a small saucepan, bring water, olive oil, vinegar and lemon juice to a boil. Reduce heat. Cover and simmer over medium heat for 30 minutes. Let cool, peel, cut and grate tomatoes.
In a small bowl, mix together tomatoes, vinegar, sugar, red food coloring. Pour mixture into tomato slices and stir. Cover and chill overnight.
4 grana (split wide open the top) caps
2 tomato skins, sliced
1 onion, sliced
1 cup ripe olives, sliced
16 potatoes, peeled and cubed
3 carrots, diced
3 Cup miso soup
12 tablespoons ketchup
3 teaspoons chili sauce
Preheat oven to 475 degrees F (190 degrees C).
Heat water and olive oil in four large, heavy duty Dutch ovens sausages. Place peeled tomatoes into the oven sausages; drain and salt. Grill for 4 minutes, rotating tomatoes with slices. In a mixing bowl, combine tomatoes, onion, olives, potatoes, carrots, olives, tomatoes and potatoes. Return sausages to oven.
Pour hot water into a 2 quart casserole dish. Mix miso, ketchup and chili sauce first. Pour mixture into drained dish.
Cover casserole with aluminum foil. Roll sausages into balls. Roll casserole up again and serve in foil.