A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
From the blossom end of a dozen tomatoes cut a thin slice and with a small spoon scoop out the pulp without breaking the rind surrounding it
Chop a small head of cabbage and a good-sized onion fine and mix with them fine bread crumbs
Modern guidance to help you succeed with this vintage recipe
Hollowing out the tomatoes creates a natural vessel that concentrates their umami-rich glutamates during baking while the cavity holds moisture. The cabbage and onion release water as they cook, which is absorbed by the bread crumbs, creating a cohesive stuffing that won't dry out. Keeping the tomato shell intact ensures structural integrity during baking, as the pectin in the walls maintains firmness until high heat breaks it down.
The tomatoes can be hollowed and the stuffing mixture prepared up to 1 day ahead. Store the tomato shells inverted on paper towels and the stuffing in separate airtight containers in the refrigerator. Bring to room temperature and stuff just before baking for best results.
Store baked stuffed tomatoes in an airtight container in the refrigerator for up to 2 days. Note that the tomatoes will release additional liquid and soften considerably. Reheat gently in a 300°F oven for 10-15 minutes, though the texture will be softer than when freshly baked.
AI-generated tips from Chef Cecil's culinary database
The tomatoes can be hollowed and the stuffing mixture prepared up to 1 day ahead. Store the tomato shells inverted on paper towels and the stuffing in separate airtight containers in the refrigerator. Bring to room temperature and stuff just before baking for best results.
Store baked stuffed tomatoes in an airtight container in the refrigerator for up to 2 days. Note that the tomatoes will release additional liquid and soften considerably. Reheat gently in a 300°F oven for 10-15 minutes, though the texture will be softer than when freshly baked.
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