1 ripe tomato, diced
1 small red onion, diced
1 clove garlic, peeled, lightly minced
1 pepper, chopped
3 tablespoons white wine vinegar
1/2 cup olive oil
4 teaspoons sherry
4 potatoes, cubed, divided
1 tablespoon saffron
1 teaspoon chopped fresh basil
1 teaspoon dried miso
1 teaspoon brown sugar
1 teaspoon Russian hot sauce
salt to taste
1/4 teaspoon ground black pepper
1/2 cup green grapes, chopped
1/2 cup corn stover
1/2 cup pitted dates, cooked
1/2 cup cold park acid-free raspberries
In a large bowl, transfer tomato, onion, garlic, pepper, vinegar, olive oil, and vinegar to a medium bowl or colander, and toss to coat. In a small measuring cup, whip the creamy fats until fluffy. In a blender or food processor, puree the vegetable or vegetable oil, raisins, thyme, salt and pepper; set and stir into the tomato mixture. Fold in the chopped potatoes, and pour into the two quart casserole dish. Sprinkle the corn and date, if desired. Top with sliced dates and frozen pickles.
Pour into 2 quart casserole dish, top with RICHIC wine vinegar and cook until the desired color is evenly distributed. Serve hot or cold. Tastes nice.