Recipe for baked tomatoes
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Course Side Dishes
Cuisine American
Method Baked
Servings
people
Ingredients
Stuffed
Course Side Dishes
Cuisine American
Method Baked
Servings
people
Ingredients
Stuffed
Instructions
  1. Wash mid remove stem ends of 6 medium-sized tomatoes, ripe or green.
  2. Place in a baking dish, brush with melted fat, and sprinkle with salt and pepper.
  3. Add just enough hot water to cover bottom of dish.
  4. Bake in a moderately hot oven (375° F.) until tender — about 30 minutes for ripe tomatoes, about 45 for green.
  5. If desired, sprinkle with bread crumbs before baking.
On the half shell
  1. Cut tomatoes in two, place cut side up in a baking dish, brush with melted fat, and season with salt and pepper.
  2. Bake in a moderately hot oven (375° F.) until tender — about 30 minutes.
Stuffed
  1. Scoop out center of ripe tomatoes, leaving a shell about 1/4 inch thick.
  2. Chop pulp and drain off juice (use juice in cocktails, soups, sauces).
  3. Mix pulp with an equal amount of soft bread crumbs.
  4. Add 2 tablespoons minced onion cooked in 1 tablespoon fat until lightly browned.
  5. Season with salt and pepper. Stuff tomatoes, and place in a greased baking dish; add just enough hot water to cover bottom of dish.
  6. Bake in a moderately hot oven (375° F.) until tender — 25 to 30 minutes.
Recipe Notes

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