A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use enough cracker dust or bread crumbs to absorb the moisture. Let the mixture cool before stuffing the tomatoes.
Preserved exactly as written in the original source
Cut a slice from the stem of each and scoop out the soft pulp
Mince one small onion and fry it slightly
Add a gill of hot water, the tomato pulp and two ounces of cold veal or chicken chopped fine
Simmer slowly and season with salt and pepper
Stir into the pan cracker dust or bread crumbs enough to absorb the moisture
Take off from the fire and let it cool
Stuff the tomatoes with this mass
Sprinkle dry crumbs over the top
Add a small piece of butter to the top of each and bake until slightly browned on top
Modern guidance to help you succeed with this vintage recipe
Scooping out the tomato pulp and pre-cooking the filling prevents the stuffed tomatoes from becoming waterlogged during baking. The bread crumbs or cracker dust act as a moisture-absorbing binder, creating structure while the filling cools and sets. Allowing the mixture to cool before stuffing prevents the tomato walls from breaking down prematurely. The butter on top browns through the Maillard reaction, creating a flavorful, crispy crust that contrasts with the tender tomato.
The tomato shells can be prepared and the filling can be cooked up to 1 day ahead. Store the hollowed tomatoes upside down on paper towels in the refrigerator and keep the filling in an airtight container. Stuff the tomatoes 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 more liquid as they sit. Reheat in a 350°F oven for 10-15 minutes. These do not freeze well due to the high water content of tomatoes.
AI-generated tips from Chef Cecil's culinary database
The tomato shells can be prepared and the filling can be cooked up to 1 day ahead. Store the hollowed tomatoes upside down on paper towels in the refrigerator and keep the filling in an airtight container. Stuff the tomatoes 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 more liquid as they sit. Reheat in a 350°F oven for 10-15 minutes. These do not freeze well due to the high water content of tomatoes.
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