1 (28 ounce) can diced tomatoes, drained
2 (28 ounce) cans tomato paste
1/2 cup brown sugar
1/3 cup white sugar
1/4 cup cornstarch, or to taste
6 quart Dutch oven
3 cups water
3 cups orange juice
2 cups sour cream
ground black pepper to taste
1/4 teaspoon salt
1 teaspoon ground black pepper
2/3 cup butter, softened
3 slices Gruyere cheese
In a large skillet, cook diced tomatoes and tomato paste over high heat until they are tender. Stirred through tomatoes and tomato paste
Mix together brown sugar, white sugar, cornstarch, and water. Add tomato puree mixture to tomatoes and tomato paste
Stir in orange juice. Refrigerate until heated through, about 40 minutes.
Mix raisins, cherries, raspberry preserves, orange zest, butter, and Gruyere cheese with tomatoes and tomato paste.
Heat oven to 500 degrees F (200 degrees C).
Repeat tomatoes and tomato paste | sauce using remaining ingredients; turn over and spoon mixture onto bottom of casserole. Cover tightly with plastic wrap or aluminum foil, pressing down slightly. Bake about 20 more minutes, or until bubbly and golden brown. (Or arrange on top of rice or pasta for more color.)