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
(
Sufficient to Serve Six
)
- 1 c. crumbs, buttered
- 2 c. stewed tomatoes
- 1 tsp. salt
- Dash of pepper
- 1 Tb. butter
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