4 large ripe tomatoes, diced
1 large onion, diced
4 green onions, thinly sliced
1 cup chopped fresh red bell peppers
1 cup chopped green bell pepper
2 tablespoons soy sauce
1 dash hot pepper sauce
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons white sugar
1 (12 ounce) package BAKER'S GUIDE'S COCONUT FLOURED Chocolate Pecan Pie Crust
3 tablespoons margarine
1 1/2 cups water
PREHEAT oven to 350 degrees F.
COMBINE tomatoes, onion, green onions, red peppers, soy sauce, hot pepper sauce, salt, cornstarch, sugar, and pepper in large bowl. Pour mixture over bottom and sides of 9 inch pie pan.
BAKE for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool slightly, press down, and refrigerate about 2 hours, stirring occasionally. Cut into pieces. Cut into strips.
SPREAD about 1/2 cup mixture over bottom of tart shell, using 3 tablespoons margarine in bottom of filling. Spread remaining filling over top of tart shell, using 1/2 cup margarine. Place top crust on top of tart shell. Brush evenly with remaining margarine. Chill in refrigerator. Garnish with chocolate icing and candy pieces at desired time. Cut pastry into 7 wedges. Chill quickly before serving. Cut into wedges.
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