Stewed Tomatoes

Ingredients

• six good-sized, fresh, sound tomatoes
• an ounce and a half of good butter
• half a pinch of salt
• half a pinch of pepper
• the third of a pinch of nutmeg
• half a teaspoonful of powdered sugar

Method

1. 1

   Blanch and peel tomatoes, cut into pieces.

2. 2

   Cook with butter and seasoning for twenty minutes, adding sugar at the end.

3. 3

   Serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 250. The excerpt below is the record exactly as published.

half a pinch of pepper, equally divided. Chop very fine one medium-sized, sound, peeled onion; place it in a sauce- pan with half an ounce of butter; and cook for three minutes on a brisk fire, being careful not to let get brown. Add six chopped mushrooms and one ounce of sausage-meat. Season with one pinch of salt and half a pinch of pepper; cook for three minutes, stirring once in a while. Add now the tomatoes which were scooped out, with half a cupful of fresh bread-crumbs and a teaspoonful of fresh chopped parsley. Mix well together, and cook for two minutes longer, or until it comes to a boil; then place in a bowl to cool. Stuff the emptied tomatoes with the above preparation, close down VEGETABLES. 309 the covers, gently lay them on a tin plate (dish), cover them with a but- tered paper, and cook in a moderate oven for eighteen minutes, and serve. Stuffed tomatoes are served as a garnishing in various ways. For egg-plants, the same stuffing is used, but instead of tomatoes, use the scooped out egg-plant. Green peppers the same, using half a very finely chopped-up green pepper in place of the tomatoes. 1024. Stufted Tomatoes a la Heine. — Prepare six tomatoes exactly the same as in No. 1023, substituting chicken forcemeat (No. 226) for the sausage meat, and pouring a gill of hot Madeira sauce (No. 185) on a hot dish, and dressing the tomatoes over. 1025. Broiled Tomatoes. — Take six good -sized, firm, red, fresh tomatoes; pare the underparts in case anything adheres, wipe them nicely, and slit them in halves. Lay them on a dish; season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil; mix well together; keep the tomatoes in as good shape as when cut, then arrange them in a double broiler. Put them on a moderate fire, and cook for eight minutes on each side. Place in a hot dish; spread a gill of maitre d'hotel butter (No. 145) over them, and serve. 1026. Tomatoes a la Bock. — Wipe neatly and peel eight fine, sound, fresh tomatoes; cut each one into six equal-sized pieces, and place them in a saucepan with two ounces of fresh butter, seasoning with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Cover the pan, and place it on the hot stove to cook for fifteen minutes. Take from off the fire, pour the tomatoes intS a deep, hot vegetable-dish, and send them to the table very hot. 1027. Stewed Tomatoes. — Plunge six good-sized, fresh, sound tomatoes into boiling water for half a minute; drain, nicely peel them, cut each one into six pieces; put them into a saucepan with an ounce and a half of good butter, season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg

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