4 teaspoons pickling pepper
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon white sugar
1/4 teaspoon dried minced onion
3 (8 ounce) cans Italian-style diced tomatoes, drained
1 teaspoon salt
1 teaspoon cider vinegar
3 tablespoons crushed safflower seeds
1 tablespoon lime green pepper, sliced
2 tablespoons tomato paste
3 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 red bell pepper, sliced, seeded, and cut into 1/2 inch pieces
1 (15 ounce) can stewed tomatoes, drained
1/2 cup red wine
2 teaspoons white vinegar
2 tablespoons pan-flour wine vinegar
1 teaspoon white vinegar
1 teaspoon white sugar
2 tablespoons ketchup
2 tablespoons balsamic vinegar
2 teaspoons balsamic vinegar
1/2 teaspoon dry mustard
1 pinch salt
1/2 teaspoon pepper
6 green onions, sliced into 1/4 inch slices
Freshly grated Parmesan cheese
In a large nonmetal bowl combine crushed tomatoes, onions, garlic, tomato paste, vegetable oil, vinegar, pan-flour wine vinegar, vinegar, sugar, ketchup, balsamic vinegar, baking soda and paprika. Mix thoroughly.
Melt tomatoes by placing them in a glass dish or bowl, but leaving stems as they rub along the edge of the dish or bowl. Do the same with bell pepper and potatoes. Drizzle tomato-vinegar mixture on top and cup savory mixture on bottom and sides of dishes. Cover and refrigerate for at least 1 hour. Serve chilled or at room temperature.
Preheat oven to 350 degrees F (175 degrees C).
Bake both casserole
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