Grilled Tomato

Ingredients

• 3 large firm tomatoes
• 2 teaspoons good-quality olive oil

Method

1. 1

   Preheat broiler.

2. 2

   Slice tomatoes in half through the middle.

3. 3

   Sprinkle cut surfaces with olive oil.

4. 4

   Broil for 3 to 5 minutes, or until lightly browned.

5. 5

   Serve at once.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 42. The excerpt below is the record exactly as published.

GRILLED TOMATO ¥3 teaspoon marjoram . Preheat oven to 425°. . Rub the entire leg of lamb with the garlic cloves. Combine the thyme, savory, oregano, and marjoram. Sprinkle the herbs over the lamb to cover, then rub on the olive oil to ensure even distribution. Just before roasting, sprinkle with salt and pepper. . Place the roast in a heavy shallow pan and roast in preheated oven about 1 hour. After first 10 minutes, reduce heat to 325° and con- tinue roasting until done, basting the last 10 minutes with the ac- cumulated pan juices. . Remove roast from oven and let rest in warm spot for 10 minutes to allow meat to relax. Place on a carving platter and set aside. . Skim fat from roasting pan; place pan over high heat. Pour in the wine and reduce by two-thirds while stirring and scraping with a wooden spoon to dislodge and dissolve the drippings. . Remove from heat and swirl in the butter to create a light-bodied, velvety sauce. Carve the meat and place on heated dinner plates; serve the sauce separately. Garnish the plates with the Green Beans and Grilled Tomato. Note: The roasting time should be 10 minutes per pound. This recipe is good because you can use the same treatment on lamb noisettes or chops; the butcher will cut these for you. The feeling about food has changed in the past five years. Today more people are not only using the choicest parts of everything, in the nouvelle style, but paying attention to the rest of the duck or artichoke or whatever it is. You can’t throw that away. Maybe it will show up in a soup or terrine. N THE NEW FRENCH CAFE GREEN BEANS 1 pound fresh green beans 1 teaspoon salt 1 tablespoon butter, at room temperature . Snap off the ends and remove the strings from the green beans. Rinse under cold water and drain. . Place the beans ina saucepan and add water to cover. Bring toa boil and blanch 7 minutes; drain immediately. . Return beans to saucepan; do not add water. Heat ’2 minute to dry. Add the butter and salt and toss to coat evenly. Serve at once. GRILLED TOMATO 3 large firm tomatoes 2 teaspoons good-quality olive oil

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