8 large ripe tomatoes, sliced
1 large onion, sliced into seeds
1 cup butter
3/4 cup white sugar
1 cup chopped celery
1 teaspoon salt
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can frozen lemonade concentrate
3 cups pinwheels
1/2 teaspoon brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon and salt
3 eggs, beaten
1/2 cup heavy whipping cream
In a small saucepan, place tomatoes and onion and saute over low heat for 5 minutes, or until tomatoes are tender. Add butter, sugar, celery, salt, pineapple juice and lemonade concentrate. Stir together, continue to cook over low heat for 3 minutes, or until mixture is lightly browned. Stir in gelatin if desired.
Stir tomato paste with juice and lemonade concentrate. Stir in banana, pineapple wedge and lemonade concentrate. Pour into a jar and chill in refrigerator.
Frost container with cake frosting and decorate with cherry trimmings (optional) if desired.