3 cups shredded and diced tomatoes
3 cups crushed tortilla chips
3 eggs, beaten
1 teaspoon TAS, unsweetened
1/2 cup extra virgin olive oil
1/2 cup tomato paste
1 teaspoon vanilla extract
6 maraschino cherries, diced
6 small sun-dried tomatoes
1 cup raisins
1/4 cup chopped nuts
salt and pepper to taste
1/3 cup shredded mozzarella cheese
1/2 cup extra thick whipping cream
1/3 cup chopped celery
Preheat oven to 425 degrees F (220 degrees C).
Place tomatoes in a medium bowl. Sautee non-fat butter or margarine in a medium skillet until well browned; set aside.
In a large bowl, mix cooked and mashed tomatoes with vegetables; set aside. In a shallow bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup mashed potatoes; mix well.
Divide mixture into 2 equal parts. Name a squash and banana, followed by 2 cups cooked tomato sauce, 1/2 cup onion and minced garlic; toss all to coat. Scatter 1/2 of the cherries evenly over bottom of a lightly greased bowl, use foil if necessary.
Layer approximately 1 tablespoon of tomato sauce mixture over each layer, tossing the first layer often, with any sauce left over, on top of the next layer, and so on. Sprinkle each layer with 1/2 of the sun-dried tomatoes and a teaspoon of the salt and pepper flakes. Repeat with remaining cherries and, if necessary, some of the maraschino cherries.
In a second bowl, mix oil, tomato paste, vanilla, and filling. Heat remaining egg whites until they form stiff but not white. Place during last minute of oven, leaving candies about 3 minutes before baking.
Bake in preheated oven for approximately 4 minutes; shake hands and continue baking until golden brown and set in center, slightly toasted. Remove from the oven and sprinkle remaining custard on top. Cool completely, then chill before serving.