Stuffed Baked Tomatoes

Ingredients

• large, smooth tomatoes
• some grated bread
• green corn
• butter
• seasoning of salt
• seasoning of pepper
• seasoning of sugar

Method

1. 1

   Cut a thin slice from the blossom end of large, smooth tomatoes, scoop out the inside and chop it up fine with some grated bread, green corn, butter, and a seasoning of salt, pepper and sugar.

2. 2

   Mix well and stuff the hollowed tomatoes, replace the sliced pieces, bake three-quarters of an hour in a deep dish, until brown.

3. 3

   Do not peel the tomatoes.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 34. The excerpt below is the record exactly as published.

Stuffed Baked Tomatoes. — Cut a thin slice from the blossom end of large, smooth tomatoes, scoop out the inside and chop it up fine with some grated bread, green corn, THE MODEL COOK BOOK 29 butter, and a seasoning of salt

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