Baked Tomatoes

Ingredients

• 6 tomatoes
• 1 ounce melted butter
• 1 even teaspoonful salt
• 1/2 teaspoonful pepper

Method

1. 1

   Scald the tomatoes in boiling water, remove skins, cut into halves, squeeze out moisture.

2. 2

   Lay in a round tin pan, pour over melted butter, sprinkle salt and pepper, and bake for 10 minutes in a hot oven, basting frequently.

3. 3

   Arrange on a warm dish or use as a garnish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 317. The excerpt below is the record exactly as published.

6 tomatoes in boiling water, remove skins, cut into halves, squeeze each half lightly in the hand to press out the moisture ; lay them in a round tin pan, pour over 1 ounce melted butter, sprinkle 1 even teaspoonful. salt and Vt teaspoonful pepper on them, and bake 10 minutes in a hot oven, basting fre- quently. Arrange nicely on a warm dish, or use as a garnish for chicken saut6 or beefsteak. Tomatoes^ Boasted. — Put 6 medium-sized tomatoes in a bowl, pour over boiling water, remove the skins, cut a piece from tops, scoop out, season with Ys tablespoonful seasoning salt, equally divided ; put a small piece of butter into each one ; place in a buttered pan ; pour a little melted butter over each, put on the pieces cut off, set the pan in a hot oven, and bake 15 minutes ; then carefully remove them with a pancake turner to a hot dish, and serve. Tomato Gratlnes. — Scald and remove the skins from 6 ripe tomatoes, cut them in halves, press out the seeds ; melt 1 ounce butter in a saucepan, put in the tomatoes, sprinkle over 1 even tea- 474 VEGETABLEa Bpoonfnl salt aad Ys even teaspoonf ul i>epper, cover and cook 5 miiif utes ; turn and cook 5 minutes longer. In the meantime place a small saucepan with 1 ounce butter over the fire, add 1 gill fine-chopped onion, cook 3 minutes ; add Y^ fine-chopped green pepper without the seeds, 6 fine-chopped mushrooms, Ys giU fine-chopped cooked ham, and 1 even teaspoonf ul salt, cover and cook 5 minutes without browning. Put the tomatoes in a buttered dish ; add the sauce from the saucepan, sprinkle over 3 tablespoonfuls grated cheese and 1 tablespoonful grated bread, also a little melted butter, and bake till light brown, then serve in the same dish. The cheese may be omitted if not liked. Canned Tomatoes^ Stewed.— Open a can of tomatoes, pour them into a saucepan, add 1 teaspoonful salt, Yt ^^^^ teaspoonfnl pepper, Ys tablespoonful butter, and 1 tablespoonful sugar, cook 15 minutes ; if too thin mix 1 teaspoonful cornstarch with a little cold water, add it to the tomatoes, cook 5 minutes ; then serve. Tomato Toast. — Toast 8 small slices of bread, butter them on one side, lay the toast on a hot dish with the buttered side up. Stew a can of tomatoes as in foregoing recipe (omitting the corn- starch) ; pour the tomatoes over the toast, and serve. Another way is to lay on each piece of toast a thin slice of broiled or fried bacon, and pour the tomatoes over it. «r Tomato Salad. — See my book Desserts and Salads, recipe 883. Stuffed Green Peppers. — Pat 6 fresh green peppers in hot fat to remain 2 minutes ; take them from the fat, remove the skin, cut a round piece off the bottom, remove the inside, and fill with the following forcemeat : Place a small saucepan with Ys ounce but- ter over the fire, add 2 tablespoonfuls fine-chopped onion, cook 3 minutes ; then add 4 ounces sausage meat or fine-chopped veal, 2 tablespoonfuls fine-chopped mushrooms, 1 fine-chopped tomato, season with pepper and salt, stir and cook 3 minutes ; remove from the fire ; add 3 tablespoonfuls fresh-grated bread crumbs and 1 ta- blespoonful milk ; fill the peppers with this preparation, place in a VEOETAfiLES. 475 buttered pan, the staffed side downward ; oorer with bnttered paper, and bake till done — about 20 minutes. Serve with Madeira, Golbert, or truffle sauce. ASPARAGUS. Asparagus with Melted Butter. — Peel and wash 1 or 2 fine fresh bunches of asparagus ; tie each bunch into 3 bundles, the heads all one way, the ends cut off evenly. Place the asparagus in a saucepan, cover with boiling water, cook 25 minutes ; then add to each bunch 1 teaspoonful salt ; draw the saucepan to side of stove, let simmer 5 minutes. Lift out and drain ; arrange them nicely on a hot dish, pour over some melted butter, allowing 2 ounces for each bunch. Asparagus k PAmfiricaine.— Prepare 2 bunches of asparagus as in foregoing recipe ; toast and butter 6 small slices of bread ; place the toast on a hot dish, pour 1 tablespoonful asparagus water over each piece ; lay the asparagus over the toast, pour over 4 ounces melted butter, then serve. Asparagus & PAllemande. — Boil 1 bunch of asparagus as in foregoing recipe; 10 minutes before serving mix 1 tablespoonful flour with Yj gill of cold water, add the yolks of 2 eggs, stir for a few minutes ; then add gradually ly, cupful asparagus water while stirring constantly over the fire till nearly boiling ; add in small portions 2 ounces butter, stir until the butter is well mingled with the sauce ; then add 1 gill of rich sweet cream or 1 tablespoonful unsweetened condensed milk. Arrange the asparagus on a hot dish, and serve the sauce in a sauce bowl. Asparagus HoUandaise. — Boil 2 bunches of asparagus as in former recipe ; place in a saucepan 1 tablespoonful butter and 1 fine-chopped onion ; add 6 whole peppers and Vs hay leaf, cook 5 minutes without browning ; add 1 heaping tablespoonful fiour, stir and cook 3 minutes ; then add 1 pint of ohicken or veal broth ; season with 1 even teaspoonful salt

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