Tomatoes, Baked

Ingredients

• six or eight ripe tomatoes
• two ounces of fresh butter

Method

1. 1

   Slice stalks from tomatoes, season with salt and pepper, sprinkle with breadcrumbs, and dot with butter.

2. 2

   Bake in a moderate oven until soft, about three-quarters of an hour.

3. 3

   Serve as an accompaniment to roast meat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2009. The excerpt below is the record exactly as published.

Tomatoes, Baked. — Slice the stalks from six or eight ripe tomatoes with the green part that adheres to them. Season with pepper and salt, and sprinkle bread-crumbs thickly over them. Divide about two oimces of fresh butter into little pieces, and place these here and there upon them. Bake in a moderate oven. Serve on a hot dish as an accompaniment to roast meat of all kinds. If liked, the toma- toes may be cut into slices, or into halves, in- stead of being baked whole, and they will not then require so much time for baking. Time to bake, about three-quarters of an hour— till they are quite soft without breaking. Sufficient for five or six persons. Probable cost, tomatoes, 2d. to 4d. per pound. Tomatoes, Baked (another way) .—Take five or six large ripe tomatoes, plunge them for one minute into boiling water, take them out, remove the thin skin, divide them in halves, and squeeze out the seeds. Mix a salt- spoonful of salt, half a salt-spoonful of white pepper, a pinch of cayenne, and a little grated nutmeg, into two ounces of fresh butter

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