Stewed Corn And Tomatoes - cooking recipe

Ingredients

2 Tbsp. butter
1 Tbsp. olive oil
1/2 c. thinly sliced scallions
1 minced garlic clove
3 medium tomatoes, peeled, seeded and diced
1 tsp. salt
1/4 c. chopped parsley
1/4 tsp. thyme
1/4 tsp. tarragon
1 small bay leaf
2 1/2 to 3 c. corn kernels, cut from 4 ears
tomato juice or water
pepper

Preparation

Saute onions and garlic in butter and olive oil until soft, but not browned.
Add diced tomatoes and seasonings; bring to boil.
Simmer, stirring, until tomatoes give off their liquid and mixture begins to thicken, about 6 minutes.
Stir in the corn. Partially cover the pan; lower the heat and simmer gently until lightly thickened, about 15 minutes.
If mixture becomes too thick, add a little tomato juice or water.
Remove from heat; add pepper and serve.
Serves 6.