1 tablespoon olive oil
1 cup fresh tomato paste
1 (1 ounce) cake cut into 4
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons olive oil
1/4 cup lemon juice
1/4 cup brown sugar
2 tablespoons lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1 (15 ounce) can tomatoes
1 (3 ounce) can artichoke hearts, drained
1 large potato, diced
1/2 teaspoon chopped fresh parsley
1/4 teaspoon allspice grated Italian-style
1/8 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 baking sheets.
In a medium saucepan, heat olive oil over medium heat; stir in tomato paste. Mix in the flour, baking powder, salt and lemon juice and mix until well blended. Gradually stir in sugar, lemon juice, brown sugar, flour mixture, olives and lemon zest.
Spread 8 to 11 squares of pie filling on each sheet; sprinkle with remaining filling.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool 10 minutes; cool completely on serving platter. Serve warm.
Heat 2 teaspoons of olive oil in a large metal skillet over medium high heat. Add 4 tomatoes. Saute till they are golden. Remove a handful of shredded tomato , scoop from pasta paste and place into a separate large bowl to keep the tomato pure.
Pour sliced tomatoes in the olive oil mixture. Stir tomato puree with the lemon juice, olive oil, oil of fruit and marinade and pour over the tomato layer.
Bake in preheated oven for 45 minutes, until lightly browned. Top with salad dressing and serve immediately.