Stuffed Tomatoes

Ingredients

• large tomatoes
• strong salt
• water
• some butter
• a little onion
• fennel
• a fair quantity of the freshest olive oil
• some rice

Method

1. 1

   Empty and wash the tomatoes in salt water, let them drain.

2. 2

   Cook rice in salt water until done and dry, then mix with butter, onion, and fennel.

3. 3

   Fill the tomatoes with this mixture, dress in a sauté pan, pour olive oil over, and cook in the oven.

Nutrition per serving

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 40. The excerpt below is the record exactly as published.

STUFFED TOMATOES /CHOOSE large tomatoes, empty them, wash them in strong salt and water, and let them drain upon a sieve. Cook some rice in salt and water until it is thoroughly done and dry; drain it and incorporate with it some butter, a little onion and fennel mixed up small. With this fill the tomatoes, dress them in a saute pan, pour over them a fair quantity of the freshest olive oil

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