Baked Stuffed Tomatoes

Name: Baked Stuffed Tomatoes
Ingredients: ripe, firm tomatoes; one onion to six tomatoes; season with pepper and salt; a small piece of butter on each; the quantity of bread crumbs depends upon the size and juiciness of the tomatoes

From Cooks in clover, 1889

Mrs. G. D. Anderson.

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cooks in clover (1889), page 22. The excerpt below is the record exactly as published.

Baked Stuffed Tomatoes. — Take ripe, firm to- matoes, cut a small piece off the top and remove the pulp, leaving enough to make a firm cup to hold the stuffing. Chop the pulp with bread crumbs and an onion, (one onion to six tomatoes), season with pepper and salt, and put into the to- matoes, with a small piece of butter on each. Bake in a pan until they are lightly browned on top. The quantity of bread crumbs depends upon the size and juiciness of the tomatoes

Cook this with the app: pantry check, scaling, and the assistant.