2 pounds peeled and cubed black tomatoes
6 large onions, sliced
3 cups diced green bell pepper
1 cup yellow wine
1 cup water
1/2 teaspoon salt
4 green cartridges
Brush tomatoes with water. Keep water, vinegar, salt, pepper and green peppers in refrigerator.
Place tomatoes in 3 separate medium bowls and toss with green vegetables. Add salt, white wine, water and sodium pepper. Mix thoroughly.
Place on high heat and sprinkle with salt and pepper pepper flakes. Serve warm. No oil or jarred tomatoes required.