Wash the tomatoes, remove
a slice from the tops, and take out most of the
seed portion. Add the seasoning
to the bread crumbs, melt the fat, then
add the seasoned bread crumbs
to the fat. Fill the tomatoes with the
prepared crumbs, place them
in an oiled baking-pan, and bake slowly (about
20 minutes) until the tomatoes
are soft but not broken, and the crumbs
brown. Test the tomatoes
with a skewer rather than with a fork.
For mixed herbs use equal
parts of marjoram, savory, and thyme.
Soft bread crumbs are usually
prepared from stale bread (bread that has been out of the oven for at least
twenty-four hoursor longer).
Vegetables, such as corn
and canned peas, may be used instead of bread
crumbs to stuff tomatoes.
Use salt, pepper, and butter with these vegetables.
Use a granite, glass, or
earthenware utensil for cooking tomatoes. |
