6 (2 ounce) can sliced, diced tomatoes
1 (16 ounce) can tomato juice
1/4 cup vinegar
1 teaspoon salt
1 (5 ounce) can crushed pineapple, drained
1 (16 ounce) can crushed pineapple with juice
In a large saucepan bring a large pot of water to a boil over high heat. Add tomatoes and juice. Stir gently so tomatoes do not brown. Remove from heat; stir in vinegar, salt and pineapple. Cover, and allow mixture to warm 1 hour.
When mixture is warm, stir in pineapple and salt. Stir gently so pineapple do not brown. Serve on a silver platter covered with a fresh fruit stem or fruit wrap.