1 lime
1 onion, chopped
1 teaspoon lemon juice
1 1/2 teaspoons orange juice
1 teaspoon hot water
1 (15 ounce) can cherry pie filling
Place lime and onion in a quart jar with lukewarm water. Bring water to a boil, cover and let sit 2 hours. Stir in lemon juice, orange juice and hot water. Cover and let sit overnight.
Remove tomatoes from pit. Cut onion into 1/4 inch squares. Remove pits; discard. Fry tomatoes using a baster to dry. Reserve juices for soup. Sprinkle lemon pie filling over tomato. Bring to a boil, reduce heat and simmer 20 minutes.