Baked Stuffed Tomatoes I

Ingredients

• Wipe 6 small tomatoes
• make 2-inch gashes at right angles to each other
• Sprinkle with salt
• buttered crumbs
• Two tablespoons each, chopped green pepper and onion may be added to the stuffing.
• butter

Method

1. 1

   Wipe and remove thin slice from stem end of tomatoes.

2. 2

   Take out seeds and pulp and drain off most of the liquid.

3. 3

   Sprinkle with salt, invert, let stand 30 minutes or longer.

4. 4

   Add an equal quantity of bread crumbs to pulp, season with salt, pepper, and few drops onion juice, and refill tomatoes with mixture.

5. 5

   Place in buttered pan, sprinkle with buttered crumbs, and bake 20 minutes in hot oven (400° F.).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 201. The excerpt below is the record exactly as published.

Wipe 6 small tomatoes and make 2-inch gashes at right angles to each other, across blossom end of each. Bake until thoroughly heated. Peel and pour over White Sauce (p. 191) made with cream or sauce for Deviled Tomatoes, adding, just before serving, 1 table- spoon heavy cream. BAKED STUFFED TOMATOES I Wipe and remove thin slice from stem end of 6 smooth, medium- sized tomatoes. ‘Take out seeds and pulp and drain off most of the liquid. Sprinkle with salt, invert, let stand 30 minutes or longer. Add an equal quantity of bread crumbs to pulp, season with salt, pepper, and few drops onion juice, and refill tomatoes with mixture. Place in buttered pan, sprinkle with buttered crumbs, and bake 20 minutes in hot oven (400° F.). Two tablespoons each, chopped green pepper and onion may be added to the stuffing.

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