Stewed Tomatoes From Loren Martin Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Tomatoes, cored
12 each: Scallions, tops removed
1/4 cup: Water,
1/4 cup: Dill, fresh and minced
1 tsp: Salt,
1/8 tsp: Pepper, fresh ground
1/4 cup: Corn meal,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp