Broiled Tomatoes

Ingredients

• 3 tomatoes
• 5 tablespoons bread crumbs
• 1/2 teaspoon salt
• butter
• 1 tablespoon herb mixture (savory, basil, marjoram, thyme, parsley, celery leaves)
• 1/4 teaspoon grated cheese

Method

1. 1

   Cut large, firm tomatoes into thick slices.

2. 2

   Mix bread crumbs, salt and herbs.

3. 3

   Cover each slice with a heaping teaspoon of mixture, sprinkle with grated cheese and dot liberally with butter.

4. 4

   Arrange slices on a hallow pan or cookie sheet, set under broiler at medium heat, watching carefully until done, about 10 minutes.

As published

This recipe was extracted from Waldensian cookery (1957), page 31. The excerpt below is the record exactly as published.

BROILED TOMATOES Cut tomatoes in half. Dip in grated cheese, add salt, pepper, sugar and a little onion juice. Dip tomatoes in bread crumbs. Melt butter and put over tomatoes. Broil until brown. Then bake for 20 minutes at 350 degrees until done. Use ingredients according to tomatoes used. —Madeleine Grill BROILED TOMATOES 3 tomatoes 5 tablespoons bread crumbs Ym teaspoon salt butter 1 tablespoon herb mixture (savory, basil, marjoram, thyme, parsley, celery leaves) 14 teaspoon grated cheese Cut large, firm tomatoes into thick slices. Mix bread crumbs, salt and herbs. Cover each slice with a heaping tea- spoon of mixture, sprinkle with grated cheese and dot liberally with butter. Arrange slices on a hallow pan or cookie sheet, set under broiler at medium heat, watching carefully until done, about 10 minutes. HARVARD BEETS 6 medium sized beets 1% cup sugar 1 tablespoon cornstarch 4 teaspoon salt Y% cup vinegar 2 tablespoons butter Cut the cooked beets in slices. Mix sugar, etc. and cook five minutes. Add butter. Pour over beets and let stand about 10 minutes. —Mrs. J. B. Weaver Waldensian Cookery PEPERONI IMBOTTITI (Stuffed Peppers) 6 large firm green peppers 3 filets of anchovy, chopped 5 tablespoons olive oil 3 tablespoons grated Romano cheese 1 tablespoon chopped parsley 1 egg 2 tablespoons tomato paste 14 cup cooked chopped meat 1% cup boiled rice 14 cup bread crumbs 1 small onion, chopped 1 cup hot water salt and pepper to taste Blend tomato paste in hot water. Wash peppers; remove stems and seeds. Combine all other ingredients except oil and tomato paste. Mix tho- roughly. Stuff peppers. Arrange in baking dish, pour oil over them. Bake in hot oven 15 minutes. Add blended tomato paste, continue baking for 15 minutes or until peppers are tender. Serves six. SCALLOPED EGGPLANT 1 eggplant 14 cup water Y, cup butter 14 cup bread crumbs 2 well beaten eggs 14 teaspoon salt

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