Baked Tomatoes

Ingredients

• six smooth, firm, ripe tomatoes
• one tablespoon finely chopped green pepper
• half tablespoon finely chopped onion
• one and one-half tablespoons melted butter
• one teaspoon salt
• sprinkle tops with buttered crumbs

Method

1. 1

   Wash, wipe, and cut a slice from the stem end of tomatoes; scoop out seeds and soft pulp.

2. 2

   Mix pulp with corn, green pepper, onion, butter, and salt.

3. 3

   Refill tomato cups, sprinkle with buttered crumbs, and bake until soft and crumbs are brown.

4. 4

   Serve.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 65. The excerpt below is the record exactly as published.

BAKED TOMATOES Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from the stem end; scoop out the seeds and soft pulp. Mix with the pulp an equal amount of corn cut from the cob, one table- spoon finely chopped green pepper, half tablespoon finely chopped onion. Season with salt and pepper, add one and one-half table- spoons melted butter and a teaspoon salt. Mix well and refill to- mato cups; sprinkle tops with buttered crumbs

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