- 1cup instant brown rice
- 3tablespoon olive oil, divided
- 2 large sweet onions (Vidalia), cut in half and sliced
- 5tablespoon balsamic vinegar, divided
- 1tablespoon sugar or agave syrup
- 1 1/2teaspoon sea salt, divided
- 1/2teaspoon ground black pepper, divided
- 6 tomatoes, chopped
- 3 ears of corn, shucked and kernels cut off
- 1tablespoon sugar
- 1teaspoon sea salt
- 1 corn muffin, coarsely chopped
- 2 (16 ounces) cans black-eyed peas, drained and rinsed
- 1 red or yellow bell pepper, diced
- 3 celery stalks, thinly sliced
- tablespoon Dijon mustard
I love this version of stewed tomatoes, as it takes advantage of two of summer’s most popular crops. The fresh corn adds additional sweetness (eliminating the need for more sugar) and the corn muffin thickens the tomatoes perfectly.
For a more traditional version of stewed tomatoes, omit the corn and the muffin. You may need to add more sugar to account for the loss of the natural sweetness in the corn.
For another easy side, try Swiss chard or collards braised in a little water, salt, pepper, garlic powder, and cider vinegar.
Need a little meat? Slices of ham are a shoo-in for a simple, southern, summer meal.