Farcied Tomatoes

Ingredients

• eight medium-sized, firm tomatoes
• an ounce of butter
• six ounces of bread-crumbs
• a dozen chopped mushrooms
• a tablespoonful of chopped parsley
• a pinch of salt
• pepper
• thyme chopped fine
• a little red pepper
• four tablespoonfuls of tomato sauce

Method

1. 1

   Cut a hole in the top of each tomato and scoop out the inside.

2. 2

   Simmer onion in butter, add soaked bread-crumbs, mushrooms, parsley, salt, pepper, thyme, red pepper, and tomato sauce.

3. 3

   Fill tomatoes, sprinkle with bread-crumbs and butter, bake until light brown, and serve with tomato sauce.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 61. The excerpt below is the record exactly as published.

Farcied Tomatoes. Take eight medium- sized, firm tomatoes, cut a hole on top of each, and scoop out the inside of the tomato, chop an onion, put it in a saucepan on the fire, with an ounce of butter, to simmer gently. When slightly colored, add six ounces of bread-crumbs, which you have soaked in water, and then pressed out nearly all the moisture, a dozen chopped mushrooms, a tablespoonful of chopped parsley, a pinch of salt, pepper, and thyme chopped fine, a little red pepper, and four table- spoonfuls of tomato sauc

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