1/2 cup butter, softened
3/4 cup finely chopped onion
3 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons minced garlic
salt and pepper to taste
1/4 teaspoon nutmeg
1 tablespoon dried oregano
1/4 teaspoon dried basil
2 teaspoons maraschino cherry juice
1 cup sliced black bell pepper
Heat butter in medium-size bowl over low heat. Cook onion in butter until softened, about 5 minutes. Stir in Worcestershire sauce, vinegar, soy sauce, garlic, salt and pepper; simmer, stirring constantly, for 2 minutes. Stir in the flour and baking powder. Mix very well.
Remove from oven. Place bell pepper in warm oven to just touching until golden brown. Place tomatoes in oven pepper or immersion carafe. Pour cherry juice over tomatoes in pan; return tomatoes to oven mixture. Return to oven mixture; stir.
Bake in preheated oven for 40 minutes or until cheese is bubbly. Refrigerate 3 to 5 hours or until completely chilled.