Stuffed Tomatoes

Ingredients

• large, smooth tomatoes
• 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

Method

1. 1

   Cut tops off tomatoes and scoop out pulp.

2. 2

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

3. 3

   Stuff tomatoes and bake.

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

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