1 (8 ounce) package vegetable oil for frying
1 (6 ounce) can tomato juice
1 (8 ounce) package tomato puree
2 tablespoons lemon juice, divided
1 teaspoon garlic powder
2 1/2 teaspoons vegetable oil
1 (8 ounce) can tomato sauce
1 cup olive oil
1 cup shredded Swiss cheese
6 ounces miniature small Swiss cheese parmesan
Heat oil in a large skillet over medium heat. Fry diced tomato in oil until olive-green; drain.
Mix tomato juice and tomato puree in a small bowl. Stir garlic powder into the tomato paste, and spread over tomato mixture. Heat covered in a large glass dish or large bowl, and transfer mixture to the container with the oil.
Fry Swiss cheese in tomato sauce.
Transfer salad mixture to the pan; sprinkle with cheese and toss gently to coat. Remove pastry from pan, and toss until lightly coated. Serve in shallow plates or refrigerate or freeze.