Baked Tomatoes, 1

Ingredients

• 4 large tomatoes
• Butter
• Pepper
• Salt

Method

1. 1

   Choose tomatoes of equal size, wipe them, and remove the stalk.

2. 2

   Place in a buttered baking tin, add butter in the hole, sprinkle with pepper and salt, and bake until tender (10-15 minutes).

3. 3

   Serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 260. The excerpt below is the record exactly as published.

Baked Tomatoes, 1 (Tomates Roties) Tomatoes. Butter. Pepper and salt. Choose the tomatoes, as far as possible, of moderate and equal size. Wipe them first with a clean cloth, and remove the stalk and the hard part at the root of the stalk. Place them side by side on a buttered baking tin or fireproof dish and put a small piece of butter into the hole made by the removal of the stalk. Sprinkle with pepper and salt, and bake in the oven until tender, from 10 to 15 minutes. Serve in a hot dish. Tomatoes a yellow fruit, the former being the more general of the two. It is only of late years that the tomato has become popular in this country, but now it is universally used and has become a favourite with the majority of people. _ It can be eaten either raw or cooked. If well ripened with plenty of sun, it is perhaps never 579. Baked Tomatoes, 2 (Tomates au Four) 4 large tomatoes

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