Stewed tomatoes

5 servings

Ingredients

Quantity Ingredient
⅛ cup Water
1½ pounds Tomatoes; ripe cored
6 Scallions, chopped
(including tops)
1 Green peppers; chopped
⅛ cup Fine corn meal;
⅛ cup Dillweed; chopped dill weed;
⅛ Basil; chopped fresh
½ tablespoon Sunflower seed butter;

Directions

Bring the water to a simmer in a saucepan. Add the tomatoes, scallions, and peppers and allow the mixture to simmer, covered for 40 minutes. Stir in the corn meal, dillweed, basil, and sunflower seed butter. Mix thoroughly to break up the softened tomatoes. Cover.

Simmer for another 10 minutes; serve hot. ⅒ if recipe(about ½ cup) (was for 10 servings, but change to 5 servings) Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 57; CAR: 11g; PRO: 2g; CHO: 0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM FAT) Source: Diabetes Forecast January 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master

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