Tomatoes, Dressed

Ingredients

• one quart of peeled and cut tomatoes
• a gill and a half of brown sugar
• two rolls crumbled to pieces
• seasoned with salt and pepper
• two dozen perfectly ripe cherry tomatoes
• one and a half gills of good vinegar

Method

1. 1

   Peel and cut tomatoes, mix with sugar and seasonings, and stew for an hour.

2. 2

   For baked tomatoes, layer with buttered bread and sugar, then bake.

3. 3

   For raw tomatoes, layer with sugar, vinegar, and seasonings.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 16. The excerpt below is the record exactly as published.

TOMATOES, DRESSED. Peel the tomatoes and cut them in two or three pieces. The large cherry tomato is the best kind for every purpose. To one quart of peeled and cut tomatoes put a gill or, if you like them wet, a gill and a half of brown sugar, and two rolls crumbled to pieces and seasoned with salt and pepper. Let them stew for about an hour, and when, they are served up stir in a large spoonful of batter. If you like the tomatoes baked, put thin slices of buttered bread in a dish with layers of tomatoes, alternately, the same proportion of sugar that you put to stewed tomatoes, and bake them. To dress the raw tomatoes take two dozen perfectly ripe cherry tomatoes

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