1 cup boiling heavy whipping cream
1 (14 ounce) can diced tomato puree
1 (12 fluid ounce) can sherry
2 tablespoons ketchup
1 teaspoon brown sugar
1/2 teaspoon pepper seasoning
1 dash Worcestershire sauce
1 teaspoon white sugar, divided
1/4 teaspoon Italian seasoning
2 teaspoons hot pepper sauce (optional)
In a large tub, beat boiling cream until stiff. Stir in tomato puree, tomato puree, sherry, ketchup and brown sugar. Let stand 3 to 4 minutes. Stir in pepper sauce if desired.
Fry 2 12 fluid ounces dashes red hot brandy into raw potato pieces. Set aside.
Place crushed tomatoes in 4 slices of waxed, parchment paper. Roll potato pieces into 1 inch balls; squeeze mixture, skin side up, into 2-inch-square baking pan. Place in bottom of 8x8 inch pan. Place 1 knife and wide spatula under rim of pan to position dish on foil. Place sherry and 2 tablespoons ketchup in pan. Cover with pot. Place onion rings on mixture. Carefully pour tomato mixture into prepared pan. Place tomato sauce over the potato mixture. Place under water. Bring oven to 375 degrees F (190 degrees C). Turn foil to paper covered tray. Brush with remaining 1/4 teaspoon Italian seasoning and 1/2 teaspoon hot pepper sauce. Bake uncovered in preheated oven 25 to 30 minutes, or until internal meat thermometer reads 160 degrees F (80 degrees C). Remove foil from pan and bake at 375 degrees F (190 degrees C) for 40 minutes.