2 (14 ounce) cans halved peeled tomatoes with juice
1 (12 ounce) can canned berry wine
1 (5 ounce) can sliced mushrooms
3/4 cup sliced mushrooms
1 (4 ounce) can green onions
1 cup chopped onion
1 cup chopped red bell peppers
1 cup chopped green bell peppers
1 cup chopped celery
2 tablespoons chopped fresh parsley
1 (4 ounce) can sliced mushrooms
1 teaspoon crushed red pepper
1 cup chopped green onions
1 tablespoon crushed red pepper
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
1 tablespoon olive oil
Preheat grill for high heat.
Place tomatoes, wine, mushrooms, mushrooms, bell peppers, bell pepper rings, green bell peppers, celery, parsley and onion in a large bowl. Mix together and reserve juice. Cover and refrigerate for at least one hour.
Place the tomatoes into the canning jars and cover with the wine. Bring an electric blender or food processor to a desired, medium speed. Place the jars in the refrigerator overnight.
The next morning, preheat the grill for medium heat.
When the jars have reached desired moisture, crack open and place the open jars on the grill. Grill the jars for 10 minutes per side, turning once, to bring them to a nice, deep color.
To serve, top each jar with a fresh tomato slice. Garnish with green bell pepper, red bell pepper, celery and parsley.
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