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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Use green tomatoes - that is, a variety which remains green even when ripe. Adapted from a recipe by Lalena Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon sugar |
1 bay leaf |
1 teaspoon worcestershire sauce |
4 ripe green tomatoes, chopped |
4 ripe tomatoes, chopped |
1 1/2 cups fresh corn kernels |
1 quart vegetable broth |
1 cup water |
salt and pepper, to taste |
Directions:
1. In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
2. Stir in the cumin, oregano, basil, sugar, bay leaf, worcestershire sauce, tomatoes and corn. Cook over medium heat for 5 minutes.
3. Stir in vegetable broth and water, reduce heat to low and cook until heated through. Season to taste with salt and pepper. Remove bay leaf before serving.
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