Stuffed Tomatoes

Ingredients

• six medium-sized tomatoes
• ½ lb. of lean ham
• one pint of coarse white crumbs
• two table-spoonfuls of chopped parsley
• one medium-sized white onion
• two cloves of garlic
• half a salt-spoonful of salt
• one salt-spoonful of black pepper
• two table-spoonfuls of butter
• one gill of olive oil

Method

1. 1

   Wash tomatoes, remove seeds, sprinkle with salt.

2. 2

   Prepare stuffing with chopped ham, crumbs, parsley, onion, garlic, salt, pepper, and butter.

3. 3

   Fill tomatoes, sprinkle crumbs on top, place in baking pan with olive oil.

4. 4

   Bake for 20 minutes, basting twice.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 493. The excerpt below is the record exactly as published.

x medium-sized toma- toes, not too ripe, and about of the same size. Make a small opening from the stem side, and with a coffee- spoon remove all the seeds ; drain them well ; sprinkle the inside with half a salt-spoonful of salt, and have the following stuffing prepared : Put in the chopping-bowl % lb. of lean ham, cooked ; chop it, and add one pint of coarse white crumbs, two table-spoon- fuls of chopped parsley, one medium- sized white onion, chopped fine, two cloves of garlic, chopped very fine ; add one salt-spoonful of salt and one of black pepper, and two table-spoon- fuls of butter divided in six lumps. Mix everything well ; take care that the butter is evenly divided so each tomato gets the same quantity of it. Fill up the tomatoes as full as possi- ble, about half an inch over ; sprinkle a little of the white bread-crumb on the top, and place them in a small baking-pan, where you have put one gill of olive oil

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