Stewed Tomatoes

Stewed tomatoes don’t need much to be great, and this recipe proves it with a few clever twists.

Ripe tomatoes simmer down with scallions and green pepper until they’re soft and saucy. A handful of cornmeal goes in to thicken everything into a hearty, spoonable texture, while fresh dill and basil bring a bright, herbal punch.

The secret weapon? Sunflower seed butter stirred in at the end. It adds a subtle, nutty richness without dairy or added fat, making this naturally vegan and diabetic-friendly.

Kitchen Tips

• Use the ripest tomatoes you can find. Peak-season summer tomatoes make this dish sing, but even good canned whole tomatoes work in a pinch during winter months.
• Stir the cornmeal in slowly to avoid clumps. It thickens the stew and gives it a slightly creamy body.
• Chop the scallion greens and whites separately. The whites go in with the tomatoes; scatter the greens on top as a fresh garnish.

Variations

• Southern Stewed Tomatoes: Add a pinch of sugar and serve over grits or cornbread for a classic Southern side.
• Spicy Version: Toss in a diced jalapeno or a pinch of red pepper flakes when the tomatoes start simmering.