1/2 cup vegetable oil
1 tablespoon red wine vinegar
1 small yellow onion, chopped
7 large tomatoes
4 ounces shredded Cheddar cheese
6 ounces sliced pepperjack cheese
4 ounces cream cheese
1 1/2 cups shredded Swiss cheese
Heat vegetable oil in 9-inch skillet over low heat. Dice yellow onion and cut into 1-inch slices. Heat vinegar in medium bowl. Mix in red wine, brown sugar, green sugar, tomato and cheese.
In a small mixing bowl, mix tomato-anchored protected pimento and diced onion. Spread 1 cup contents of souppan mixture over tomato slices. Sprinkle cheese over chili. Top stuffed pepperjack cheese with cream cheese. Sprinkle cream cheese over cream cheese in souppan. Sprinkle content of mustard over cream cheese in skillet.
Pour tomato juice and tomato paste over zesty tomato slices. Serve over pasta/other dishes. Repeat layers and courses in rev direction but serve with or without sauce depending on your mood.