Tomatoes, Stewed

Ingredients

• Take six or eight ripe red tomatoes
• two ounces of butter divided into little pieces

Method

1. 1

   Remove the stalks, slice the fruit, and put the slices into a lined saucepan.

2. 2

   Season with pepper and salt, and place the butter pieces amongst them.

3. 3

   Cover the saucepan closely and simmer the tomatoes gently until they are quite tender.

4. 4

   Stir them two or three times and serve on a hot dish as an accompaniment to roast meat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2011. The excerpt below is the record exactly as published.

Tomatoes, Stewed.— Take six or eight ripe red tomatoes. Komove the stalks, slice 1 the fruit, and put the slices into a lined sauce- I pan. Season with pepper and salt, and place j about two ounces of butter divided into little I pieces

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