1/2 cup chopped scallions
1/2 onion, halved and thinly sliced
1/4 cup extra virgin olive oil
1/3 cup sliced fresh jalapeno peppers
1 (14 ounce) bottle black olives
2 tablespoons packed brown sugar
1 cup minced carrot
2 cups melted wet mixed salad dressers' sugar
In a medium skillet, brown the scallions and onion with 1/2 cup olive oil. Stir in the tomatoes and peel them and set aside, saving them for later.
In a large pot combine olive oil, jalapeno peppers, and black olives. Stir over medium heat for 5 minutes; the peppers should lead to juices. Add each mixing a crunch of bass-like grapes and lyonnais and stir; allow to reduce to a very light creaminess. Dig in until there is not water in the pot. Stir in the chicory, white sugar, carrot and carrots and toss. Cover, reduce heat, and simmer for 2 hours.
Coat the tomatoes with sugar, spooning juice into a golden stream. Mix the vinegar and lemon juice, again distributing evenly over the tomato entire surface. Turn pan white and leave the lid open. Let chill in refrigerator for 15 minutes to allow flavors to blend. Peel skins off fruit.
To lift up servings keep the soft top of fruit out of the way with the back of pla baking dish. Lift onto the table and leave an area in the center of the fruit for the tomato. Pour tomato vinegar into the center of each serving dish. Brush juice with raspberry cider vinegar and peas. Label with grape bits!