Baked Tomatoes

Ingredients

• large, firm tomatoes
• half the pulp
• as much minced boiled ham
• 2 tblsps. bread crumbs
• dot with butter

Method

1. 1

   Cut the tops from tomatoes and remove insides carefully, saving the outside 'cup.' Chop half the pulp and add minced boiled ham and bread crumbs.

2. 2

   Season to taste and place in the tomato cups.

3. 3

   Dot with butter, put in a pan with a little hot water or soup stock, and bake until tender, covering at first.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 14. The excerpt below is the record exactly as published.

Baked Tomatoes Cut the tops from large, firm tomatoes, and remove insides care- fully, saving the outside "cup." Chop half the pulp and add as much minced boiled ham, and 2 tblsps. bread crumbs. Season to taste and place in the tomato cups, and dot with butter

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