Tomate Toreador (Stuffed Tomatoes)

Ingredients

• six good-sized firm red tomatoes
• half-a-gill of sweet oil
• one teaspoonful of chopped chives
• one ounce of butter
• two hard-boiled eggs
• two medium-sized finely-chopped anchovies
• a shallot finely chopped
• two cloves of crushed garlic

Method

1. 1

   Wipe and cut tomatoes in halves.

2. 2

   Heat oil in a frying-pan, cook tomatoes briskly for one minute.

3. 3

   Butter a baking dish, lay tomatoes cut side up, season with salt and pepper.

4. 4

   Make stuffing with shallot, garlic, eggs, chives, parsley, anchovies, and butter.

5. 5

   Cover tomatoes with stuffing, sprinkle breadcrumbs, add clarified butter, and bake in a hot oven for eight minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 235. The excerpt below is the record exactly as published.

Tomate Toreador. (Stuffed Tomatoes.) Take six good-sized firm red tomatoes, wipe and cut them into halves, through the sides. Place half-a-gill of sweet oil in a frying-pan, let it heat well, lay in the tomatoes on the sides which were cut, and cook briskly for one minute. Butter well a tin baking-dish, lay the tomatoes on this on the uncooked sides, and season with half a pinch each of salt and pepper. Make a stuffing with a shallot finely chopped, two cloves of S91 BANQUETS OF THE NATIONS crushed garlic, two hard-boiled eggs, one teaspoonful of chopped chives, the same of parsley, two medium-sized finely-chopped anchovies, and one ounce of butter

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