Stuffed Tomatoes

Ingredients

• 6 nice, red tomatoes
• 1 cup of grated rye bread
• 1/2 lb. of butter
• 1/2 tsp. of grated onion
• 1 tbsp. of chopped parsley
• 2 yolks of eggs
• 1 pinch of pepper
• Salt to taste

Method

1. 1

   Clean tomatoes, cut off the top, and scoop out the pulp.

2. 2

   Cook butter, grated bread, and onions, then add tomato pulp, salt, pepper, and parsley.

3. 3

   Stir in yolks and fill tomatoes.

4. 4

   Sprinkle with crumbs and butter, place in a buttered pan, and bake for 30 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 95. The excerpt below is the record exactly as published.

STUFFED TOMATOES. Quantity for 6 Persons. 6 nice, red tomatoes 1 pinch of pepper 1 cup of grated rye bread Salt to taste Vio lb. of butter %, tsp. of grated onion 1 tbsp. of chopped parsley 2 yolks of eggs

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