Stuffed Tomatoes

Ingredients

• two hollowed-out tomatoes
• a dab of butter
• bread crumbs
• parsley
• salt
• pepper
• nutmeg
• the beaten egg
• the flour
• the onion

Method

1. 1

   Halve the tomatoes and scoop out the pulp, passing it through a sieve.

2. 2

   Chop the onion and mix it with the pulp.

3. 3

   Melt butter in a saucepan, add flour, stir until smooth, then add the tomato and onion pulp, cooking until thick.

4. 4

   Mix this with bread crumbs, parsley, salt, pepper, nutmeg, and beaten egg.

5. 5

   Fill the hollowed tomatoes with the mixture, sprinkle with crumbs, and add a dab of butter.

6. 6

   Grease a pie dish, place the tomatoes inside, and bake in a slow oven for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 57. The excerpt below is the record exactly as published.

the onion and mix it with the pulp. 2. Melt the butter in the small enamel saucepan and sprinkle in the flour as soon as the butter begins to sing. Stir with a wooden spoon, and when quite smooth add the tomato and onion pulp and cook till the mixture has become like a thick custard. 3. Pour it on to a plate and mix into a good paste with the bread crumbs, parsley, salt, pepper, nutmeg and the beaten egg. If the paste is too thin, add a few more bread crumbs. 4. Fill the two hollowed-out tomatoes with the paste, sprinkle over a few crumbs and place a dab of butter

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