Baked Tomato

Ingredients

• 6 tomatoes
• 1 cupful bread crumbs
• 1 teaspoonful onions (finely chopped)
• 1 teaspoonful salt
• 1 saltspoonful red pepper
• 2 teaspoonfuls bacon grease or butter
• 1 teaspoonful vinegar

Method

1. 1

   Select not well ripened tomatoes.

2. 2

   Wash and scoop out the middle without peeling.

3. 3

   To the pulp add the bread crumbs, the onion, bacon grease or butter, salt, red pepper, and vinegar.

4. 4

   Mix thoroughly and put in tomato shells, putting small pieces of raw bacon on top of each.

5. 5

   Put in oven to bake for twenty minutes, having just enough water in bottom of pan to keep tomatoes from sticking to pan and burning.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 120. The excerpt below is the record exactly as published.

Baked Tomatoes, No. 1 Remove the meat from whole tomatoes, season crumbs of hghtbread with butter, onion, pepper and salt; fill tomatoes and bake. Baked Tomatoes, No. 2 Remove the meat from six tomatoes, chop and add one cup of boiled ham ground ; season and fill tomatoes. Cover with bread crumbs, and a lump of butter. Bake on buttered tins until tender. 232 THE NEW ANNIE DENNIS COOK BOOK Tomatoes and Spaghetti Boil until tender, one-half box of spaghetti. Pour off water, and add one can of tomatoes, seasoned. Pour over one cup of milk in which two eggs have been well beaten, and sprinkle a layer of cheese on top. Bake lightly in a hot oven. Scalloped Tomatoes Scalloped tomatoes make a delicious dinner dish. To prepare it, peel large ripe tomatoes, slice and sprin- kle with salt. Cover the bottom of a baking dish with a layer of stale bread crumbs, then slices of tomatoes, more bread crumbs, with bits of butter, salt and pep- per ; continue to arrange the tomatoes and seasoning in this way until the dish is full; spread the top with butter, and set in a hot oven to bake an hour. Add sugar if desired. Stuffed Tomatoes Tomatoes, cut open, the centers filled with butter, pepper and salt, and the halves pressed together and baked in a hot oven, form an appetizing entree for dinner. Grilled Tomatoes Place on a thin round slice of buttered bread a thick slice of tomato. Season with salt. Sprinkle with grated cheese, either Swiss or American, and place one strip of bacon on top. Cook in a moderate oven until the bacon is crisp. Stewed Tomatoes, No. 1 After being peeled and chopped, put in a sauce pan and set over a slow fire to simmer for an hour ; then to every pint of stewed tomatoes add a cup of bread crumbs, a tablespoonful of butter, a pinch of pepper and salt each, with half a teaspoonful of sugar, and let cook for half an hour. When done they should be smooth and thick, but not stiff or full of lumps. THE NEW ANNIE DENNIS COOK BOOK 233 Stewed Tomatoes, No. 2 Take medium sized tomatoes, peel, slice and place in a stew pan, with a teaspoonf ul of salt, one of butter, a tablespoonful of sugar and a pinch of black pepper. Cook for one hour and a half ; let brown to the pan. Tomatoes Stuffed With Celery, Cucumber and Green Pepper, Served With French Dressing Select twelve even sized ripe tomatoes; scald quickly and slip the skins from them, carefully re- moving that at the blossom end with a small knife. Set on ice to chill, then cut slice from the end of each tomato, and with a sharp teaspoon remove as much of the meat as possible without breaking the outer skin. Chip fine three medium sized heads of celery and three bell peppers; remove seed and core from the latter ; peel and slice three cucumbers and cut into dice. Cut into small pieces the meat taken from the toma- toes. Make a dressing as follows: Turn into a soup plate four tablespoonfuls of olive oil; add to this a level teaspoonf ul of salt and the same of pepper. Beat in, pouring slowly four tablespoonfuls of apple vine- gar ; whip with a fork until creamy. Mix the chopped vegetables together, seasoning with a teaspoonful of salt, then mix in, lightly, the dressing. Fill the tomato shells with this, put on and keep on ice until ready to serve. Garnish with a spray of delicate endive across the top. Tomatoes Stuffed With Eggs Peel and hollow a medium sized tomato. Season with salt and fill with a fresh egg. 'Sprinkle cracker crumbs and grated cheese ; salt to taste and add a lump of butter. Bake until the egg is set. Broiled Tomatoes Slice tomatoes about one-third of an inch thick. Dip in cracker crumbs. Broil in butter. Season with salt and pepper. When done sprinkle with sugar. 234 THE NEW ANNIE DENNIS COOK BOOK Baked Tomato 6 tomatoes 1 cupful bread crumbs 1 teaspoonful onions (finely 1 teaspoonful salt chopped) ^ 1 saltspoonful red pepper 2 teaspoonfuls bacon grease 1 teaspoonful vinegar

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