Cornbread Casserole with Stewed Tomatoes [gluten-free, soy-free, vegan]

Time to use up those last tomatoes, folks!

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I made this at the end of summer when tomatoes were flourishing and I had fresh (non-GMO, so sweet) corn from my CSA box. But I’m sure the frozen stuff will work out fine. But I can’t guarantee it will harbour those memories of sweet summer.

And if you want to know a fact about me: stewed tomatoes are one of my favourite childhood food memories.

Cornbread Casserole with Stewed Tomatoes

Though it sounds complex, this recipe takes about 15 minutes of prep work, then bakes for about an hour, leaving you time to pack lunches and finish up homework before sitting down to dinner.

For the cornbread casserole:
3 3/4 cups (900mL) fresh corn kernels
2 1/4 cups (520mL) vegan “buttermilk” (see Note)
1/4 cup (60mL) nondairy buttery spread, melted
2 tablespoons (30mL) coconut oil, melted
1 tablespoon (15mL) agave nectar
1 cup (240mL) stone-ground cornmeal (I use Bob’s Red Mill, which is made in their GF facility)
3 tablespoons (45mL) arrowroot flour
1 tablespoon (15mL) baking powder
1/4 teaspoon (2mL) fine sea or Himalayan salt

Stewed Tomatoes
3 pounds (3161g) roma tomatoes, peeled (optional), and chopped
1 large green pepper, chopped
1 large yellow onion, chopped
Handful fresh basil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

If desired, peel the tomatoes before using. To do this, bring a large pot of water to a boil. Insert the tomatoes and boil for 2 minutes. Put a colander in the sink and pour the tomatoes into the colander to drain. Rinse briefly with cold water. The skins will slip right off.

Put the chopped tomatoes, green pepper, onion, and basil in a large pot. Bring to a boil, then reduce to medium-low heat and simmer until vegetables are cooked through and the mixture has slightly thickened, about 30 minutes. If preparing with the casserole, I just simmer the mixture until the casserole is finished.

Note: To make the vegan buttermilk, put 2 tablespoons (30mL) cider vinegar in a measuring up. Add nondairy milk to total 2 1/4 cups (520mL). Let stand 3 minutes, until curdled.

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