Stewed Tomatoes With Corn, Mexican Style Recipe 1 ingredients

• 3 tomatoes 1 cup of fresh boiled corn, cut
• 1 tablespoonful of butter from the cob
• ½ sweet pepper 1 tablespoonful of butter
• ½ teaspoonful of salt

To prepare this Stewed Tomatoes With Corn, Mexican Style Recipe 1, first peel the tomatoes and cut in quarters, discarding the seeds. Melt the butter in a frying pan; add the pepper, chopped fine, and let cook without browning. Add the tomato and salt and let cook until very hot throughout, add the corn, the last tablespoonful of butter and more salt if needed.

BROILED TOMATOES

2 or 3 firm, ripe tomatoes Butter

Salt and pepper Sifted bread crumbs

Cut out the hard center around the stem end of the tomatoes, then cut each in two slices. Dip the cut side of the tomatoes in melted butter, dredge lightly with salt and pepper - then press into soft, sifted bread crumbs (taken from center of stale loaf), broil over coals or under a gas burner until soft throughout. In broiling under a gas burner, have the skin side of the tomato down. Dispose on a hot dish; put a bit of butter on the top of each slice and serve at once.