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Garden Fresh Corn and Tomatoes

Contributed By: Denise, PA | See all of Denise's recipes
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Active Time:  1 Hour
Total Time:  2 Hours
  10 Quarts
Fresh corn and tomatoes from the summer garden can be enjoyed all year long as a side dish with any meal or as a light lunch with hot crusty bread. This simple and tasty combination of home grown goodness is comfort for the soul on those cold winter days!
Red Tomatoes (5 pounds or 25 nice sized)
Corn on the Cob (1 1/2 dozen)
Sugar (2 tbls.)
Butter (1 stick)
Husk corn and place in a large pot of boiling water. Add sugar to water. Bring water back to a boil and cook for 7 minutes. Remove corn to a colander and let cool. Meanwhile bring another large pot of salted water to a boil. Blanch tomatoes in the boiling water. Place tomatoes in a colander and run under cold water. Pop off the skins and core the tomatoes. Return the tomatoes to the pot and simmer on low. The tomatoes will start to cook down. Cut the corn kernels from the cob. Add corn to the pot of tomatoes. Simmer on low heat for 1 hour.

Add butter. Season with salt and pepper to taste. Serve piping hot and enjoy!

Corn and tomatoes can be cold packed in quart jars or frozen in freezer bags.

Note: If canning or freezing omit the butter until serving.

Date Added: 08/04/2009
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