Baked Tomatoes

Ingredients

• half a dozen good-sized smooth tomatoes
• two tablespoonfuls of butter
• two of powdered cracker
• one teaspoonful of salt
• one of sugar
• half a teaspoonful of pepper

Method

1. 1

   Cut the skin from one end of each tomato and scoop out half of the pulp.

2. 2

   Mix the pulp with butter, powdered cracker, salt, sugar, and pepper.

3. 3

   Fill the cavities with this mixture, sprinkle with crumbs, and bake in a moderate oven for half an hour.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 268. The excerpt below is the record exactly as published.

Baked Tomatoes. Cut the skin from one end of each of half a dozen good- sized smooth tomatoes. With a teaspoon scoop out about half of the pulp, and mix it with two table-spoon- fuls of butter, two of powdered cracker, one teaspoonful of salt, one of sugar, and half a teaspoonful of pepper. Fill the cavities with this mixture, and after sprinkling the tomatoes with crumbs, bake them in a moderate oven for half an hour. Breaded Tomatoes. The tomatoes should be firm and cold. The variety called beefsteak tomato is the best for breading. Before doing any other work, get ready a kettle of hot fat, roll and sift a quantity of bread crumbs, and beat two eggs. All this is necessary because the tomatoes grow soft and juicy if allowed to stand. Pare and slice them, and after seasoning well with salt and pepper, dip each slice in beaten egg and then in bread crumbs. When all the slices have been treated in this manner, dip them again in the egg and crumbs j then place them in a frying- basket, and plunge into boiling fat. Cook for about a minute and a half. For six people, about four large tomatoes, two eggs, and a cupful of crumbs will be required. * Broiled Tomatoes. After paring and slicing the tomatoes, and seasoning suitably with salt and pepper, dip the slices in beaten egg and in crumbs. Broil over clear coals for about eight minutes. Place on a hot dish, with a bit of butter m 514 MISS PARLOA'S KITCHEN COMPANION. in the centre of each slice. This dish is good for break- fast, luncheon, or tea. Another way of cooking the tomatoes is to put a little butter into a hot frying-pan, and brown the tomatoes on both sides in the pan. * Sliced Tomatoes. For this dish one should use only such tomatoes as are ripe and smooth. Put them into a bowl, and pour boiling water upon them. This will loosen the skins, so that the paring is an easy task. As soon as the tomatoes have been pared, place them where they will become very cold ; and when they are cold, slice them with a very sharp knife, and then place the dish on ice again until the time of serving. * Tomato Fritters. tlse for these fritters a can of tomatoes, eight slices of stale bread about half an inch thick, one table-spoonful of butter

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