Tossed Tomatoes

Ingredients

• tomatoes
• 1 breakfast-cupful of bread-crumbs
• pepper
• salt
• a lump of butter

Method

1. 1

   Peel and slice tomatoes; put in a saucepan with bread-crumbs, pepper, salt, and butter; stir thoroughly and simmer for half an hour.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.

Tossed Tomatoes. Peel them and cut them in slices ; put them in a saucepan, with some bread-crumbs, peppei’, salt, and butter ; stir them all thoroughly together, and simmer for half an hour. 1 breakfast-cupful of bread-crumbs to 3 of tomatoes is about the right quantity. Canned tomatoes are good cooked in this manner, but without the water which is in the can. That can be saved for soup, not thrown away. 178. — Tomato a\i Gratia, Cut some ripe tomatoes in slices; place them in a baking-dish in layers, with some chopped onion and bread-crumbs, pepper and salt, and a little gravy between each layer ; cover the top with a last layer of bread-crumbs and a few lumps of butter. Bake about 20 minutes. If fresh tomatoes are not at hand, the canned tomato purde will be found a good substitute. 179. — Fricassee of Mushrooms. Peel the mushrooms, then put them for a minute into boiling water, then into cold; wipe them dry. Put them in a saucepan with a lump of butter

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