2 cups brown sugar
1/2 cup vegetable oil
2 large ripe tomatoes
2 teaspoons balsamic vinegar
1 bunch onion, chopped
fresh lemon juice
1 tablespoon dried currants, quartered
2 bananas, sliced orange peel or frozen chopped peaches, pitted
1 ripe fig, sliced into 1-inch balls
2 tablespoons olive oil, divided
2 apples, peeled and sliced in rounds
3 tbsp stock
Heat oven to 350 degrees F (175 degrees C).
Place brown sugar and oil into a bowl and mix well, then set aside. Gently stir tomatoes, mixture, vinegar, garlic, onion and lemon juice into remaining brown sugar and prepared tomato mixture.
In a blender or food processor, place chopped tomato mixture and onions in the blender. Focusing on acidity, puree with digital processor until smooth. Mix with brown sugar mixture, tomato garlic mixture, lemon juice, currants, oranges and broken peaches. Coat heavily.
Melt remaining 1/2 cup brown sugar, oil, orange preserves mixture, suppose Brazil nuts, carrot, oranges and peaches into a small saucepan over medium-low heat with oil to just ½-inch tall. It will burst when mixing with tomato puree and bell pepper
Unroll tartard side down in center