Remove the center from the tomato, dust the inside with salt and a very little pepper and set aside. Boil the rice, when about half done (10 minutes) add the tomato pulp, from center of tomato. Cook 10 minutes longer, drain the water from the rice, add the butter, salt, and a little pepper. Fill the center of tomato with rice. Set the tomato upon a greased paper and bake in a moderate oven for 20 minutes.
Broiled Tomatoes
353 calories
| Slice 1 tomato in three or four slices | 1 slice of bread (round preferred) |
| 1 tbs. butter | ¼ cup of cracker crumbs |
| Salt and pepper | |
Heat broiler or frying pan very hot, grease lightly; season crumbs with salt and pepper; dip slices of tomato in cracker crumbs, covering both sides well, and place upon the broiler; when one side is browned, turn over carefully, to prevent breaking, and allow the other side to brown. Lift the broiler to the lower half of the oven and let the tomatoes cook gently for 10 minutes. Place bits of butter upon each slice, then arrange these on the buttered toast.
Stewed Tomatoes on Toast
171 calories
| ½ cup canned tomatoes | 1 slice bread |
| ½ cup water | 2 tsp. butter |
| ¼ tsp. salt | |
Pour tomatoes and water in a saucepan and allow to cook slowly for 20 minutes, add salt and a dash of pepper. Toast and butter the bread, pour the cooked tomatoes over it and serve at once.