Baked Tomatoes

Ingredients

• six tomatoes
• season with salt
• and pepper
• sprinkle bread crumbs over them
• small pieces of butter

Method

1. 1

   Cut tomatoes in halves, season with salt and pepper, sprinkle with breadcrumbs, and add butter.

2. 2

   Place in a buttered paper-bag and bake in a fairly hot oven for about 20 minutes.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.

Baked Tomatoes. Cut six tomatoes into halves, season them with pepper and salt, and sprinkle bread crumbs over them, put small pieces of butter here and there on them. Place them in a buttered paper-bag, close it up securely, put it on a wire grid, and bake in a fairly hot oven for about 20 minutes. Dish up the tomatoes, and serve hot. THE PAPER-BAG COOKERY MANUAL. 91 Coloannon. Mash or mince finely some cold boiled potatoes, season them with salt and pepper, and mix with them sufficient cooked and chopped spring cabbage to give a pleasant green colour to the potatoes, add a little butter, and put into a buttered paper - bag, sprinkle with bread crumbs, close it up securely, place it on a wire grid, and bake in a hot oven for about 15 minutes. Dish up, and serve with thinly cut rashers of bacon, cooked separately in a paper-bag. Stuffed Mushrooms. Take about a pound of mushrooms, wash, drain, and skin them, and cut off the stalk end. Stuff each mushroom with a layer of force-meat made the same as for roulade of veal. Pour a little oiled butter on top of each, and place in a buttered “ Express” paper-bag, fold in the end of the bag and fasten with clips, and cook in a fairly hot oven for about 8 minutes on a grid shelf. Broiled Cup Mushrooms. Peel rather more than half a pound of cup mushrooms, cut off the stalks, and wash and drain thoroughly on a cloth ; season wfith salt and pepper, and put about half a tea-spoonful of parsley butter into each mushroom. Then place them, head downwards into a large well buttered grease proof paper-bag, fold over and fasten the bag securely, place in a sharp oven, and cook on a grid shelf from 6 to 8 minutes. 92 THE PAPER-BAG COOKERY MANUAL. Mushrooms with Ham. Peel about half a pound of fresh mush- rooms, cut off the stalks, then wash and drain them on a cloth, season with salt

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