Farcied Tomatoes

Ingredients

• 8 large round tomatoes
• 1 tablespoonful of butter
• 1.5 cupfuls of soft bread crumbs
• 1/2 cupful of finely-chopped mushrooms
• 1 tablespoonful of finely-chopped parsley
• 1 teaspoonful of finely-chopped green pepper
• a high seasoning of salt, pepper and thyme

Method

1. 1

   Scoop out tomatoes, stew insides until thick, sieve.

2. 2

   Cook onion and butter, add bread crumbs, mushrooms, parsley, green pepper, seasoning, and stewed tomato.

3. 3

   Fill tomatoes, top with crumbs, bake until browned.

As published

This recipe was extracted from 365 tasty dishes (1906), page 37. The excerpt below is the record exactly as published.

Farcied Tomatoes. From 8 large round tomatoes cut the stem ends; scoop out the insides, place this in a saucepan, stew down until thick, then press through a sieve. In a frying-pan cook slowly together i chopped onion and i tablespoonful of butter. When lightly colored add i^ cupfuls of soft bread crumbs which have been soaked in water for ten minutes then pressed quite dry, ^ of a cupful of finely- chopped mushrooms, i tablespoonful of finely- chopped parsley, i teaspoonful of finely- chopped green pepper, a high seasoning of salt, pepper and thyme

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