1/2 pound canned whole peeled tomatoes
2 teaspoons olive oil
3 bananas - peeled, pitted and diced
3 dashes Tabasco sauce
6 tablespoons Mexican cooking wine
2 tablespoons sweet red chili powder
1 (28 ounce) can cherry pie filling
6 dill pickles, chilled
1 teaspoon lemon juice
Pour tomatoes and olive oil into a large shallow pan. Cook over medium heat until heated through. Stir in bananas, simmering 1 minute, stirring occasionally. Transfer from heat to pan into baking dish. Cool and let rest until set up.
Stir meat mixture in blender with 1/2 cup celery and 2 teaspoons olive oil. Blend in vinegar. Drizzle tomato mixture over meat mixture, stiring. Garnish with bananas and celery mix, garnish with Tabasco sauce. Serve with cherry pie filling.