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Recipe by: euranie
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See below ingredients and instructions of the recipe
3 lb Tomatoes, cored
12 ea Scallions, tops removed
1/4 c Water
1/4 c Dill, fresh and minced
1 ts Salt
1/8 ts Pepper, fresh ground
1/4 c 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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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