8 tablespoons margarine
2/3 cup brown sugar
1/3 cup cooking wine
3 tablespoons powdered black salt
2 tablespoons dried sage
2 teaspoons dried lavender
1 (16 ounce) can whole peeled tomatoes, rinsed and drained
1/4 cup grapeseed wine
2 tablespoons dried basil
Preheat oven to 350 degrees F (175 degrees C).
Stir margarine, brown sugar, cooking wine, salt, allspice, sage and lavender into the butter/brown sugar mixture until well blended.
Pour olive oil and olive oil mixture into a large resealable plastic bag. Stir tomatoes into vegetable mixture and manipulate lightly; do not brown the tomatoes. Place the coconut over the tomatoes in a single layer and sprinkle with grapeseed wine, basil, basil, and the chopped tomatoes.
Cover and refrigerate 8 hours.
Remove plastic bag. Pour olive oil mixture over the vegetables, cover tightly and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place vegetables in a single layer in a large baking dish. Spread