Stuffed Tomatoes

Ingredients

• one cup of bread crumbs
• a cup of finely chopped cold meat
• a teaspoon of salt
• a teaspoon of chopped onion
• a dash of pepper
• two tablespoons of melted butter
• some of the tomato pulp
• a pinch of salt
• a pinch of sugar
• grated bread crumbs

Method

1. 1

   From the stem end of large, smooth tomatoes cut a piece the size of a silver dollar and scoop out as much pulp as possible without injuring the shape.

2. 2

   Invert and drain.

3. 3

   Mix bread crumbs, chopped meat, salt, chopped onion, pepper, melted butter, and some tomato pulp.

4. 4

   Sprinkle a pinch of salt and sugar into each tomato before stuffing.

5. 5

   Fill with the dressing, arrange in a baking pan, put a small piece of butter on each, and cover the top with grated bread crumbs.

6. 6

   Bake about twenty minutes.

7. 7

   When done, lift carefully to a platter and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 8. The excerpt below is the record exactly as published.

STUFFED TOMATOES From the stem end of large, smooth tomatoes cut a piece the size of a silver dollar and with a spoon scoop out as much pulp as possible without injuring the shape, invert and drain. Mix one cup of bread crumbs, with a cup of finely chopped cold meat, add a teaspoon of salt, a teaspoon of chopped onion (if liked), a dash of pepper, two tablespoons of melted butter and some of the tomato pulp. Into each tomato before stuffing sprinkle a pinch of salt and sugar; fill with the dressing, arrange in a baking pan, put a small piece of butter on each and cover the top with grated bread crumbs

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