Tomatoes, Baked

Ingredients

• nice ripe smooth fruit
• a small piece of butter
• a little salt
• a little pepper
• a small portion of flour

Method

1. 1

   Cut tomatoes in half, place in a dripping-pan with melted butter, skin side down.

2. 2

   Brown over a brisk fire, then transfer to an earthen baking dish, add butter, salt, pepper, and flour.

3. 3

   Bake in a slow oven for three hours and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 490. The excerpt below is the record exactly as published.

Tomatoes, Baked. — Cut nice ripe smooth fruit in two ; lay them in a dripping-pan, in which a small piece of butter has been melted, placing the skin side down. Set over a brisk fire. When the under side is brown, take them off the fire. Have an earthen baking-dish, in which place them, skin side down, one at a time, being careful not to break them. In each one put a small piece of but- ter, a little salt and pepper, and dredge a small portion of flour over all. Place in a slow oven and bake three hours. When done, carefully place one at a time on the dish on which you wish to serve them, and send hot to table. This is a most excellent dish. Tomatoes, Broiled. — Take large round tomatoes, wipe them carefully, and put them on the gridiron over coals, placing the stem side down. When they are brown, turn over and let them cook until done through. Another way : — Cut solid tomatoes in half without removing the skin. Season with salt and pepper, and broil for a few minutes with the skin side to the fire. Serve with mayon- naise or bearnaise sauce heated. T omatoes, Curried. — Grate ana pple and chop an onion — of equal size — and fry them until tender ; add a tea- spoonful of good curry powder mixed with a little gravy or milk; simmer for £ few minutes, and spread the 435 Tomatoes, Devilled VEGETABLES Tomato Purge tomatoes — first cut and fried, or baked — with the mixture. Serve with boiled rice. Tomatoes, Devilled. — Peel and cut large, firm tomatoes crosswise into thick slices and broil. Lay them on a hot dish and pour over them a sauce made of three table-spoonfuls of oil and the same of vinegar, yolks of three raw eggs, beaten light, a teaspoonful of sugar and half as much, each, of mustard and salt, with a pinch of cayenne. Put sugar, pepper, salt, and mustard into the vinegar and beat to a boil. Beat the oil, drop by drop, into the whipped yolks, and when you have a rich, creamy mixture, stir the boiling vinegar into it gradually. Set in a vessel of hot water and stir until scalding hot. Tomatoes a la Francaise, Stuffed. — Select six good-sized, firm tomatoes, slice the top smoothly from each, and remove the seeds without break- ing the walls of the tomato. Make a force-meat of a cupful of very fine bread-crumbs, seasoned with a half- teaspoonful of sweet herbs — parsley, marjoram, and thyme, minced fine — pepper and salt, and a teaspoonful of grated lemon-peel. Moisten this stuf- fing with a heaping teaspoonful of butter, melted, and stir in a beaten egg. Fill the tomatoes with the mixture, replace the tops, and tie on with a piece of thread. Mix another egg with a table-spoonful of water; roll the tomatoes first in this and then in fine bread-crumbs ; arrange carefully in a pan, and bake fifteen minutes in a good oven. Remove the threads before sending to table. Tomatoes au Gratin. — Dissolve I oz. of fresh butter in a stewpan, and mix Yz oz. of flour smoothly with it. Stir it with a wooden spoon over a gentle fire for two minutes, then add very gradually three-quarters of a pint of good stock. Let it boil gently till it is reduced to rather less than half a pint. Put in with it a table- spoonful of chopped onion, three table-spoonfuls of finely shred parsley, and a little pepper

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