Baked Tomatoes

Ingredients

• eight averaged-sized tomatoes
• about 2oz. altogether for eight averaged-sized tomatoes
• freshly-ground black pepper
• a little salt
• some finely-minced parsley
• a tiny dust of sugar
• a few drops of lemon juice

Method

1. 1

   Choose medium-sized tomatoes, remove stalks, and halve them.

2. 2

   Butter a baking dish and place the halves in it, adding more butter on and around them.

3. 3

   Bake for twenty minutes.

4. 4

   If large, peel and slice them thickly, arrange in a single layer, brush with liquified butter, dust with pepper, salt, and parsley, and bake for 7-8 minutes.

5. 5

   Serve hot with a dust of sugar and lemon juice.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 67. The excerpt below is the record exactly as published.

about 2oz. altogether for eight averaged-sized tomatoes), and bake for twenty minutes, more or less, according to size. If the tomatoes run large, peel them, slice them rather thickly, lay them in a single layer, touching but not overlapping, in a Avell-buttered baking dish, brush them over Avith a little liquified butter or dripping, dust with freshly-ground black pepper, a little salt, and some finely-minced parsley, and bake for seven to eight minutes, serving them very hot, Avith a tiny dust of sugar

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