Stuffed Tomatoes

Ingredients

• four of these large, round, firm tomatoes
• a tablespoon of boiling butter
• one minced onion
• one teacup of minced cold meat
• one cup of cracker crumbs
• minced garlic
• a teaspoon of minced parsley
• half a teaspoon of salt
• some red pepper
• two raw eggs
• some canned tomato-juice

Method

1. 1

   Remove hearts from tomatoes.

2. 2

   Sauté onion and tomato hearts in butter.

3. 3

   Add minced meat, cracker crumbs, garlic, parsley, salt, and red pepper.

4. 4

   Stir in eggs, stuff tomatoes, place in a baking dish, pour tomato juice around, and bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 110. The excerpt below is the record exactly as published.

STUFFED TOMATOES A NEW ORLEANS DISH Select large, round, firm tomatoes. From four of these remove the hearts, taking care not to break the shells or skins. Have a tablespoon of boiling butter in a saucepan and to this add one minced onion and the minced hearts of the tomatoes. Add one teacup of minced cold meat, also one cup of cracker crumbs. Brown these well, seasoning with minced garlic, a teaspoon of minced parsley, a pinch of thyme and rosemary, half a teaspoon of salt and some red pepper. When browned, stir into it two raw eggs. Stuff the tomatoes, lay them in a shallow baking dish, pour round them some canned tomato- juice

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