Baked Ripe Tomatoes with Corn

Ingredients

• Select smooth, fine, large tomatoes.
• Sprinkle breadcrumbs in the bottom of a shallow pudding dish.
• season them with pepper and salt.
• very fine sweet sugar corn
• Put a large piece of butter on top of each tomato.

Method

1. 1

   Wash them in cold water, and wipe dry.

2. 2

   Take out the cores.

3. 3

   Put the tomatoes in the pudding dish.

4. 4

   Season the corn with salt, a little red pepper, and sugar to taste.

5. 5

   Stuff the cored tomatoes with the corn.

6. 6

   Bake in a moderately hot oven, with a pan of warm water in the oven above.

7. 7

   Bake steadily for 1.25 hours.

8. 8

   Let cool a short time before serving.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 109. The excerpt below is the record exactly as published.

BAKED RIPE TOMATOES WITH CORN Select smooth, fine, large tomatoes. Wash them in cold water, and wipe dry. Take out the cores. Sprinkle bread- crumbs in the bottom of a shallow pudding dish, and season them with pepper and salt. Put the tomatoes in the pud- ding dish. Have ready very fine sweet sugar corn, cut care- fully from the cob, and scrape the pulp ofif with the back of a knife. Season this corn with salt, a little red pepper, and sugar to taste. Stufif the cored tomatoes with the corn. Put a large piece of butter on top of each tomato,

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