Stuffed Tomatoes

Ingredients

• six good-sized tomatoes
• a pint of breadcrumbs
• a tablespoonful of chopped parsley
• a tablespoonful of grated onion
• a level teaspoonful of salt
• a saltspoonful of pepper
• two tablespoonfuls of melted butter
• half a cupful of water

Method

1. 1

   Cut a slice from the stem ends of the tomatoes and scoop out seeds.

2. 2

   Mix breadcrumbs, parsley, onion, salt, pepper, and melted butter.

3. 3

   Stuff tomatoes and place in a baking pan with water.

4. 4

   Bake in a slow oven for three-quarters of an hour, basting with melted butter.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

STUFFED TOMATOES Cut a slice from the stem ends of the toma- toes ; scoop out the seeds and a portion of the hard centres. To each six good-sized tomatoes allow My Best 250 Recipes 57 a pint of breadcrumbs', a tablespoonful of chopped parsley, a tablespoonful of grated onion, a level teaspoonful of salt, a saltspoonful of pepper, and two tablespoon fuls of melted butter; mix, stuff this in the tomatoes, heaping it slightly. Stand them in a baking-pan, add half a cupful of water

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