Stuffed Tomatoes

Ingredients

• twelve tomatoes
• an ounce of breadcrumbs
• pepper to taste
• salt to taste
• a small piece of butter
• a tablespoonful of water
• a little ham

Method

1. 1

   Scoop out part of the inside of the tomatoes and chop it fine with a little ham, breadcrumbs, pepper, and salt.

2. 2

   Fill the tomatoes with this stuffing and lay a small piece of butter on each.

3. 3

   Put a tablespoonful of water into a baking-tin and bake the tomatoes in it in a hot oven for twenty minutes.

4. 4

   Dish them in a circle and pour their own gravy over them.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 22. The excerpt below is the record exactly as published.

salt to taste. Bake in a hot oven for about half an hour, or until they are nicely browned. Serve in the tins on a napkin. Stuffe& XComatoes^ Scoop out part of the inside of twelve tomatoes, and chop it fine with a little ham, an ounce of breadcrumbs, pepper and salt to taste ; fill the tomatoes with this stuffing ; lay a small piece of butter on each. Put a tablespoonful of water

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