Baked Tomatoes

Ingredients

• 6 tomatoes
• % teaspoon salt
• 2 cups soft bread crumbs
• Ye teaspoon pepper
• 1 tablespoon butter

Method

1. 1

   Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper, and place small piece of butter on each.

2. 2

   Bake in hot oven 30 minutes.

3. 3

   The pulp may be seasoned to taste, cooked in the pan and served as a sauce.

Nutrition per serving

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.

BAKED TOMATOES 6 tomatoes 2 level tbs. of sugar 3 tbs. grated cheese 1 rounded tbs. of butter 1 cup of bread crumbs, (bis- 1 level tsp. of salt cuit, light bread and very’ 1 small onion, cut fine little corn bread) % tsp. celery seed Black pepper to taste Select smooth, medium sized tomatoes. Slice about one-half inch off stem end of each. Carefully remove meat of tomato with spoon, discarding hard parts around stem. Pk, ae CAROLINA COOKERY FROM QUAKER KITCHENS Chop fine. To this add bread crumbs, onions and other ingredients. Mix well and put into tomato shells. Bake in moderate oven forty-five minutes to one hour. Sprinkle grated cheese over each fifteen minutes before removing from oven. Serve hot or cold. —-Mrs. J. C. Hill. BAKED TOMATOES 6 tomatoes % teaspoon salt 2 cups soft bread crumbs Ye teaspoon pepper 1 tablespoon butter

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