TOMATOES AND THEIR PREPARATION

113. TOMATOES are a fruit vegetable that may be either cooked or prepared raw in many different ways. They are usually red when ripe, and because of this color they are particularly attractive on the table. Green or partly ripe tomatoes are also used in the preparation of many dishes. Tomatoes are composed largely of water, and for this reason their food value is low, being about the same as that of greens. This large proportion of water is also responsible for the fact that they do not keep for a great length of time. Tomatoes, however, have a long season. They begin to appear in the market early in the spring and they may be obtained from this time until the frost kills the vines in the fall.

114. While tomatoes appeal to the majority of persons, they disagree with some on account of the acid they contain. This acid is similar to that found in some fruits, and it is present in greater quantity in cooked tomatoes than in raw ones, the heating of the vegetable apparently increasing the acidity. This acidity of tomatoes may be reduced by the addition of soda, and while soda produces a marked change in the flavor, it is necessary in the preparation of some dishes. For instance, in the case of cream-of-tomato soup, soda must be added to reduce the acidity and thus keep the milk or cream used in preparing this dish from curdling.

115. The skin of tomatoes, whether they are to be eaten raw or cooked, is usually undesirable. Therefore, in preparing tomatoes for the table, the skins are generally removed. In order to do this, first dip the tomatoes into boiling water for several seconds and then immediately into cold water. This will loosen the skins, which may then be peeled off very thinly, and very little of the tomato will be wasted.

116. STEWED TOMATOES.--The usual way of preparing tomatoes is to stew them. Stewed tomatoes may be served plain, but they can be improved very decidedly by toasting cubes of bread and adding these to the tomatoes just before serving.

Remove the skins and stem ends from the desired number of tomatoes, and either cut the tomatoes into pieces or allow them to remain whole. Put to cook with little or no water, as the tomatoes themselves usually provide sufficient water. Season with salt, and cook until the tomatoes are reduced to a mushy consistency. Just before removing from the stove, add a dash of pepper and a small amount of butter.

117. SCALLOPED TOMATOES.--A very appetizing way in which to cook tomatoes is to scallop them according to the accompanying recipe.

SCALLOPED TOMATOES

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Grease a baking dish and place a layer of the crumbs in the bottom. Place a layer of tomatoes over them, sprinkle with salt and pepper, and dot with the butter. Add another layer of crumbs and the remainder of the tomatoes, sprinkle with salt and pepper, and again dot with butter. Place the remainder of the crumbs on top. Bake in a hot oven until well heated through and the crumbs on top are brown. Serve hot from the baking dish.

118. STUFFED TOMATOES.--Tomatoes prove to be very satisfactory when stuffed with a well-seasoned stuffing and then baked. Medium-sized tomatoes that are firm and unblemished should be selected for stuffing.

STUFFED TOMATOES

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Remove the stem end from each tomato and scoop out the inside so that a hollow shell remains. Chop the pulp of the tomatoes into small pieces and add the crumbs, melted butter, onion, celery salt, salt, and pepper. Mix together thoroughly. If the tomatoes do not furnish enough liquid to moisten the crumbs, add a little water. Pack the stuffing into the tomatoes, allowing it to heap up on top, and place the tomatoes side by side in a shallow pan. Set in a hot oven and bake until the tomato shells are tender enough to be pierced with a fork and the stuffing is well heated through. Serve at once.

119. STUFFED TOMATOES WITH CHEESE CARROTS.--An attractive way in which to serve stuffed tomatoes is shown in Fig. 20.

The tomatoes are filled with a tasty stuffing and then baked. Yellow cream cheese is made to resemble tiny carrots, and these, together with parsley, are used to garnish the platter in which the tomatoes are placed.

STUFFED TOMATOES WITH CHEESE CARROTS

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Cut the tops from the tomatoes and remove the pulp. Melt the fat in a frying pan, add the chopped onion, ham, tomato pulp, bread crumbs, salt, pepper, and parsley. Heat thoroughly and mix well. Fill the tomatoes with the stuffing, which should be quite moist, put them in a shallow pan, and bake them until the tomato shell may be easily pierced with a fork. Mash yellow cream cheese and, if necessary, moisten it slightly with cream. Shape it into tiny carrots with the fingers, and put a piece of parsley in one end for leaves. Place the baked tomatoes on a platter and garnish with the carrots and sprigs of parsley. Serve.

120. SAUTÉD TOMATOES.--Half ripened tomatoes are delicious when sautéd. Cut the desired number of such tomatoes into slices about 1/4 inch thick, and roll first in beaten egg and then in stale bread crumbs or cracker crumbs. Sauté in a small amount of fat until they are brown on one side; then turn and brown on the other side. Remove from the pan and serve at once.

121. CREAMED TOMATOES.--A rather unusual, but nevertheless very appetizing, way of preparing tomatoes consists in sautéing them in fat and then serving them with a cream sauce on freshly toasted bread.

When it is desired to prepare tomatoes in this manner, select medium-sized ones and cut them into slices 1/2 inch thick. Roll the slices first in egg and then in stale bread crumbs or cracker crumbs. Sauté in a generous amount of fat until brown, drain carefully, and brown on the other side. When done, remove from the pan. Add 2 tablespoonfuls of flour to the fat that remains in the pan, and stir until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir until thick. Place the slices of tomato on freshly toasted bread and pour the sauce over them.