Stuffed Tomatoes

Ingredients

• medium sized tomatoes
• butter
• pepper
• salt

Method

1. 1

   Tomatoes, cut open, the centers filled with butter, pepper, and salt, and the halves pressed together and baked in a hot oven, form an appetizing entree for dinner.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 121. The excerpt below is the record exactly as published.

Stuffed Tomatoes Tomatoes, cut open, the centers filled with butter, pepper and salt, and the halves pressed together and baked in a hot oven, form an appetizing entree for dinner. Grilled Tomatoes Place on a thin round slice of buttered bread a thick slice of tomato. Season with salt. Sprinkle with grated cheese, either Swiss or American, and place one strip of bacon on top. Cook in a moderate oven until the bacon is crisp. Stewed Tomatoes, No. 1 After being peeled and chopped, put in a sauce pan and set over a slow fire to simmer for an hour ; then to every pint of stewed tomatoes add a cup of bread crumbs, a tablespoonful of butter, a pinch of pepper and salt each, with half a teaspoonful of sugar, and let cook for half an hour. When done they should be smooth and thick, but not stiff or full of lumps. THE NEW ANNIE DENNIS COOK BOOK 233 Stewed Tomatoes, No. 2 Take medium sized tomatoes

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