Stewed Tomatoes

Ingredients

• one dozen ripe tomatoes
• tablespoon butter
• salt
• pepper
• half cup or one cup of bread crumbs

Method

1. 1

   Pour boiling water over the tomatoes and let stand for a few minutes.

2. 2

   Peel, slice, and cook for about twenty minutes in a saucepan.

3. 3

   Add butter, salt, and pepper, then stew for fifteen minutes longer and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 59. The excerpt below is the record exactly as published.

Stewed Tomatoes. — Pour boiling water over one dozen ripe tomatoes; let stand a few minutes. Peel off skins, slice and cook about twenty minutes in saucepan; then add tablespoon butter, salt and pepper. Stew fifteen minutes longer and serve hot. Or if desired turn them into a baking dish and put bits of light bread, cut in squares, in the tomatoes, adding a tiny bit of butter and sugar to each piece. Set in the oven just long enough to toast the bread. — Mrs. Sam Lancaster. Stuffed Tomatoes. — Cut the tops from six choice tomatoes and scoop the meat out with a spoon. Mix with meat and juice of tomato one-quarter pound of chopped nuts, half cup of chopped nuts, quarter teaspoonful of cayenne pepper, one teaspoonful of salt, three tablespoonfuls of mayonnaise dress- ing. Dissolve one tablespoonful of gelatine and mix with the ingredients. Set on ice till it begins to stiffen, then fill the tomatoes with it and serve on lettuce leaves with a little more mayonnaise dressing if desired. — Miss Pattie Crook. Tomatoes Stuffed with Lobster. — Peel tomatoes and scoop out the meat, leaving enough to keep the shape. Chop the to- matoes, season with salt, black pepper, cayenne pepper, and a little lemon juice. Mix well with the lobster, and add an oil mayonnaise dressing. Then refill the tomatoes and place on ice. Serves six people, and is delicious. — Eleanor Freeman Lancaster. HOW WE COOK IN TENNESSEE. 103 Stuffed Baked Tomatoes. — From the blossom end of a dozen smooth, ripe tomatoes, cut a thin slice and with a small spoon scoop ont the pulp without breaking the rind; chop a small head of cabbage and a good size onion fine, and mix with them fine bread crumbs and the pulp; season with pepper, salt and sugar and a cup of cream. When all is well mixed, fill the tomato shells, replace the slices and place the tomatoes in a buttered baking dish, put in pan just enough water to keep from burning; drop a small lump of butter on each tomato and bake half hour or so, till well done. Place another bit of butter on each, and serve in same dish. Very fine. — Mrs. A. H. Ellington. Stewed Tomatoes. — Put one quart tomatoes on to stew in an iron skillet; allow it to cook until dry like mush, then add sugar, salt, a lump of butter as large as an egg and half cup or one cup of bread crumbs

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