Stuffed Tomatoes

Ingredients

• Stuffed Tomatoes, 2
• cooked in butter
• a few bread-crumbs
• chopped parsley
• seasoning

Method

1. 1

   Make a small hole in the stalk end of the tomatoes and press them gently to get rid of the liquid and seeds.

2. 2

   Place them on a greased dish.

3. 3

   Season.

4. 4

   Fill the centre with chopped mushroom and shallot cooked in butter, mixed with bread-crumbs, chopped parsley, and seasoning.

5. 5

   Pile the stuffing high, sprinkle with bread-crumbs and a few drops of oil or melted butter, and bake in a moderate oven for 15 to 20 minutes.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 263. The excerpt below is the record exactly as published.

Stuffed Tomatoes, 2 Make a small hole in the stalk end of the tomatoes and press them gently to get rid of the liquid and seeds from the centre. Place them on a well- greased dish or tin. Season. Fill the centre with a little chopped mushroom and shallot cooked in butter and mixed with a few bread-crumbs, chopped parsley, and seasoning

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