Baked Tomatoes

Ingredients

• a quart pudding-dish with large, ripe tomatoes
• one medium-sized onion
• one bell pepper
• one-half cupful of stale bread crumbs
• one tablespoonful of brown sugar
• some salt
• a teaspoonful of olive oil

Method

1. 1

   Scald and peel tomatoes, remove some pulp.

2. 2

   Chop onion and bell pepper, mix with bread crumbs, brown sugar, and salt.

3. 3

   Fill each tomato with the mixture, moisten with olive oil, and bake for at least an hour.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 24. The excerpt below is the record exactly as published.

BAKED TOMATOES— Fill a quart pudding-dish with large, ripe tomatoes, which have been scalded and peeled, and from the stem end of which a teaspoonful of the pulp has been removed. Chop together one medium-sized onion, one bell pepper, seeds removed, and one-half cupful of stale bread crumbs ; add one tablespoonful or more of brown sugar and some salt. Put a teaspoonful of this mixture into each tomato, and moisten with a teaspoonful of olive oil

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