Baked Tomatoes
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 quart peeled and sliced tomatoes (not scalded).
- 1 cup sugar.
- 1 tablespoonful butter.
- 1 dessertspoonful salt.
- 1 teaspoonful black pepper.
- 1 roll of bread.
- Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish.
- Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits.
- Then spread another layer of tomato, sugar, etc., ending with the remaining half of the roll.
- Grate cracker or hard brown biscuit on top, and serve.--Mrs.
- S.
- T.
Plating
Cookware for this recipe
-
Baking dish
-
Chef's knife
-
Cutting board
-
Grater
-
Vegetable peeler