Stuffed Tomatoes

Ingredients

• six emptied tomatoes
• one pinch of salt
• half a pinch of pepper
• one medium-sized, sound, peeled onion
• half an ounce of butter
• six chopped mushrooms
• one ounce of sausage-meat
• half a cupful of fresh bread-crumbs
• a teaspoonful of fresh chopped parsley

Method

1. 1

   Season the inside of the tomatoes with salt and pepper.

2. 2

   Chop the onion and cook in butter for three minutes.

3. 3

   Add mushrooms and sausage-meat, season, and cook for three minutes.

4. 4

   Add scooped-out tomatoes, bread-crumbs, and parsley; mix and cook for two minutes.

5. 5

   Stuff the tomatoes, cover, and cook in a moderate oven for eighteen minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 250. The excerpt below is the record exactly as published.

six emptied tomatoes with one pinch of salt and half a pinch of pepper, equally divided. Chop very fine one medium-sized, sound, peeled onion; place it in a sauce- pan with half an ounce of butter; and cook for three minutes on a brisk fire, being careful not to let get brown. Add six chopped mushrooms and one ounce of sausage-meat. Season with one pinch of salt and half a pinch of pepper; cook for three minutes, stirring once in a while. Add now the tomatoes which were scooped out, with half a cupful of fresh bread-crumbs and a teaspoonful of fresh chopped parsley. Mix well together, and cook for two minutes longer, or until it comes to a boil; then place in a bowl to cool. Stuff the emptied tomatoes with the above preparation, close down VEGETABLES. 309 the covers, gently lay them on a tin plate (dish), cover them with a but- tered paper, and cook in a moderate oven for eighteen minutes, and serve. Stuffed tomatoes are served as a garnishing in various ways. For egg-plants, the same stuffing is used, but instead of tomatoes, use the scooped out egg-plant. Green peppers the same, using half a very finely chopped-up green pepper in place of the tomatoes. 1024. Stufted Tomatoes a la Heine. — Prepare six tomatoes exactly the same as in No. 1023, substituting chicken forcemeat (No. 226) for the sausage meat, and pouring a gill of hot Madeira sauce (No. 185) on a hot dish, and dressing the tomatoes over. 1025. Broiled Tomatoes. — Take six good -sized, firm, red, fresh tomatoes; pare the underparts in case anything adheres, wipe them nicely, and slit them in halves. Lay them on a dish; season with a good pinch of salt, half a pinch of pepper

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