Stuffed Tomatoes

Ingredients

• six medium-sized tomatoes
• 1 tb. minced onion
• 3 tb. chopped bacon
• 1^ c. bread crumbs
• | c. chopped meat
• One egg slightly beaten
• buttered crumbs
• a little sugar, if desired

Method

1. 1

   Wipe and remove slices from the stem ends of the tomatoes.

2. 2

   Remove seeds and pulp, salt the insides, and let stand.

3. 3

   Cook onion and bacon for five minutes, add bread crumbs, chopped meat, and tomato pulp, and cook for five minutes.

4. 4

   Season and fill tomatoes with the mixture.

5. 5

   Sprinkle with buttered crumbs and bake until brown, about twenty minutes.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 18. The excerpt below is the record exactly as published.

Stuffed Tomatoes Wipe and remove slices from the stem ends of six medium-sized tomatoes. Remove seeds and pulp, salt the insides of the tomatoes well, invert them, and let stand while the other ingredients are being prepared. Cook 1 tb. minced onion and 3 tb. chopped bacon five minutes, add 1^ c. bread crumbs, | c. chopped meat, and the tomato pulp and cook five minutes. Season with salt and pepper. One egg slightly beaten may be added. Fill the tomatoes with the mixture, sprinkle with buttered crumbs (and a little sugar, if de- sire

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