Stuffed Baked Tomatoes

Ingredients

• 6 tomatoes
• 2 level tbs. of sugar
• 3 tbs. grated cheese
• 1 rounded tbs. of butter
• 1 cup of bread crumbs, (biscuit, light bread and very little corn bread)
• 1 level tsp. of salt
• 1 small onion, cut fine
• 1 tsp. celery seed
• Black pepper to taste

Method

1. 1

   Select smooth, medium sized tomatoes.

2. 2

   Slice about one-half inch off stem end of each.

3. 3

   Carefully remove meat of tomato with spoon, discarding hard parts around stem.

4. 4

   Chop fine.

5. 5

   To this add bread crumbs, onions and other ingredients.

6. 6

   Mix well and put into tomato shells.

7. 7

   Bake in moderate oven forty-five minutes to one hour.

8. 8

   Sprinkle grated cheese over each fifteen minutes before removing from oven.

9. 9

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.

STUFFED BAKED TOMATOES 6 tomatoes 2 level tbs. of sugar 3 tbs. grated cheese 1 rounded tbs. of butter 1 cup of bread crumbs, (bis- 1 level tsp. of salt cuit, light bread and very’ 1 small onion, cut fine little corn bread) % tsp. celery seed Black pepper to taste

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