Baked Tomatoes

Ingredients

• Six fresh tomatoes
• One cupful of bread-crumbs
• One table-spoonful of butter
• One tea-spoonful of salt
• One-quarter tea-spoonful of pepper
• One tea-spoonful of sugar

Method

1. 1

   Peel the tomatoes and cut them in slices a-quarter of an inch thick.

2. 2

   Place a layer of tomatoes in a pudding dish, sprinkle over them a little salt and pepper.

3. 3

   Make a stuffing of bread-crumbs, butter, salt, pepper, and sugar.

4. 4

   Rub the butter into the crumbs, spread the mixture thickly upon the tomatoes, add another layer of tomatoes, dot the top with pieces of butter, dust with pepper and a little sugar, strew with dry crumbs, and bake covered for half an hour; then remove the lid and bake until brown.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 127. The excerpt below is the record exactly as published.

Six fresh tomatoes. Three crackers. Salt to taste. Chop the onion and the pepper very fine, peel and slice the tomatoes, and roll the crackers. Place the tomatoes in a baking dish, sprinkle ov'er them the salt, onion and pepper, add all the rolled cracker in one layer, and dot the top with the butter, cut in pieces. Bake slowly ai] hour. BAKED TOMATOES. Peel the tomatoes and cut them in slices a-quarter of an inch thick. Place a layer of tomatoes in a pudding dish, and sprinkle over them a little salt and pepper. Make a stuffing of One cupful of bread-crumbs. One table-spoonful of butter. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One tea-spoonful of sugar

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