T'omatoes Broiled
From Leaves from our Tuscan kitchen (1900).
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A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
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
- one teaspoonful of salt
- one tablespoonful of melted butter
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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
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- Slice large ripe tomatoes (without peeling them), broil or toast ' them until slightly browned.
- Place them on a hot dish and pour boiling melted butter, mixed with a very little good wine vinegar, salt, pepper, and mustard, over them.
- Tomatoes ^in Conchiglia* Cut five or six tomatoes in half (do not peel them), put them in an earthen pan with bits of butter, and sprinkle with salt and pepper.
- Bake for about one hour, or until the tomatoes are soft.
- Meanwhile prepare squares of buttered toast, place a half tomato on each square of toast, pour sauce *alla Panna' (see Sauces, p.
- 125) round them, and serve.
- Tomatoes * al Fomo^ No.
- i.
- Scald, peel, and mash up eight or ten tomatoes, add one teaspoonful of salt, and one saltspoonfiil of pepper.
- Put a layer of bread-crumbs into a shallow baking-dish, lay the tomatoes on them, and sprinkle with one tablespoonfiil of sugar, and a few drops of onion juice.
- Then cover the tomatoes with a large cupful of bread crumbs moistened with one tablespoonful of melted butter.
- Bake half an hour in a hot oven, and serve in the baking-dish.
- Tomatoes ^ al Fomo^ No.
- 2.
- Scald and peel six or eight tomatoes, slice off their tops, and scoop out a little of the inside.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board
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Vegetable peeler