Stewed tomatoes from loren martin
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Recipe by: jacov
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 lb Tomatoes, cored 1 ts Salt
12 ea Scallions, tops removed 1/8 ts Pepper, fresh ground
1/4 c Water 1/4 c Corn meal
1/4 c Dill, fresh and minced
Place the tomatoes, cored side down, in a large saucepan. Add the
scallions and water and simmer very slowly, stirring occasionally, for
about 30 minutes. Stir in the dill, salt and pepper, and simmer
about 10 minutes or more, until tomatoes are tender and slightly
broken up. Quickly stir in the corn meal, adding it a tablespoon at a
time. Simmer for about 5 minutes longer and serve.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
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