Stuffed Tomatoes

Ingredients

• 4 Tomatoes (ripe, but not too soft)
• 1 Tablespoonful Chopped Ham
• 1 Tablespoonful Bread Crumbs
• 1 Teaspoonful Chopped Parsley
• Pinch of Herbs
• Pepper and Salt

Method

1. 1

   Cut a slice off the stalk end of tomatoes, and with a spoon remove the pulp.

2. 2

   Rub pulp through a sieve and keep out the seeds.

3. 3

   Mix the pulp with bread crumbs, seasoning, and ham.

4. 4

   Fill the tomatoes and put on the lids.

5. 5

   Sprinkle browned crumbs over; put a small piece of butter on each tomato; bake on greased tin in moderately hot oven for fifteen minutes.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 18. The excerpt below is the record exactly as published.

STUFFED TOMATOES. Ingredients. 4 Tomatoes (ripe, but not too J Tablespoonful Chopped soft). Ham. I Tablespoonful Bread J Teaspoonful Chopped Crumbs. Parsley. Pinch of Herbs, Pepper and Salt

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