Skip to content

Baked Tomatoes

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

No ratings yet

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 2 oz. of butter
  2. 10 tomatoes

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. (Excellent.) 1158.
  2. INGREDIENTS.--8 or 10 tomatoes, pepper and salt to taste, 2 oz.
  3. of butter, bread crumbs.
  4. Mode.--Take off the stalks from the tomatoes;
  5. cut them into thick slices, and put them into a deep baking-dish;
  6. add a plentiful seasoning of pepper and salt, and butter in the above proportion;
  7. cover the whole with bread crumbs;
  8. drop over these a little clarified butter;
  9. bake in a moderate oven from 20 minutes to 1/2 hour, and serve very hot.
  10. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meat.
  11. The tomatoes, instead of being cut in slices, may be baked whole;
  12. but they will take rather longer time to cook.
  13. Average cost, in full season, 9d.
  14. per basket.
  15. Seasonable in August, September, and October;
  16. but may be had, forced, much earlier.
  17. TOMATOES.--The Tomato is a native of tropical countries, but is now cultivated considerably both in France and England.
  18. Its skin is of a brilliant red, and its flavour, which is somewhat sour, has become of immense importance in the culinary art.
  19. It is used both fresh and preserved.
  20. When eaten fresh, it is served as an entremets;
  21. but its principal use is in sauce and gravy;
  22. its flavour stimulates the appetite, and is almost universally approved.
  23. The Tomato is a wholesome fruit, and digests easily.
  24. From July to September, they gather the tomatoes green in France, not breaking them away from the stalk;
  25. they are then hung, head downwards, in a dry and not too cold place;
  26. and there they ripen.

Plating

Cookware for this recipe

  • Chef's knife
Source Public domain in the USA
Credit

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.