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Stewed Tomatoes From Loren Martin

native, side dish, vegetables

3 lb tomatoes, cored
12 scallions, tops removed
1/4 cup water
1/4 cup dill, fresh and minced
1 teaspoon salt
1/8 teaspoon pepper, fresh ground
1/4 cup corn meal

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.

Yield: 6 servings

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