1/2 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup mayonnaise
1/4 cup distilled white vinegar
1 pint fresh tomatoes, drained
3 medium onions, peeled and sliced
1 (15 ounce) can tomato juice
1 (11 ounce) can artichoke hearts, drained
1 medium red bell pepper, sliced into 1/2 inch pieces
1 medium yellow bell pepper, sliced into 1/2 inch pieces
1 medium green bell pepper, sliced into 1/2 inch pieces
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat. Add flour and salt; mix thoroughly. Stir in mayonnaise. Bring to a boil, stirring constantly. Boil to a boil, stirring constantly. When mixture reaches a rolling boil, add vinegar and stir until dissolved; remove from heat and stir into butter mixture.
Bring a large saucepan of water to a boil. Add tomatoes and onions and simmer for 5 minutes. Pour tomato juice into saucepan with enough water to just cover tomatoes. Stir in artichoke hearts, pecans and brown sugar. Bring to a boil, stirring vigorously. Remove from heat. Stir in red bell pepper, yellow bell pepper and green bell pepper. Stir in sour cream, if desired.
Bake in preheated oven for 40 minutes. Cool slightly, then chill in refrigerator. Serve chilled.
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