A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Put just enough water in the pan to keep from burning. Add butter both during baking and just before serving.
Preserved exactly as written in the original source
Cut a slice from the stem of each tomato and scoop out all the soft pulp
Season pulp with pepper, salt and sugar and add a cup of sweet cream
When all is well mixed, fill the tomato shells
Replace the slices and place the tomatoes in a buttered baking-dish, cut ends up
Put in the pan just enough water to keep from burning
Drop a small lump of butter on each tomato and bake half an hour or so, till well done
Place another bit of butter on each and serve in same dish
Modern guidance to help you succeed with this vintage recipe
Removing the pulp and filling the tomato shells creates a custard-like interior as the cream's proteins coagulate during baking, while the tomato structure holds its shape due to pectin in the cell walls. The sugar balances the tomatoes' natural acidity and encourages gentle caramelization. Adding water to the pan creates a humid baking environment that prevents the tomatoes from shriveling while the butter provides fat-soluble flavor compounds that enhance the overall richness.
The tomatoes can be hollowed out and the filling can be prepared up to 4 hours ahead. Store the shells and filling separately in the refrigerator, covered. Bring to room temperature for 30 minutes before filling and baking.
Store leftover baked stuffed tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 10-15 minutes. Note that reheated tomatoes will be softer and may release more liquid than when freshly baked.
AI-generated tips from Chef Cecil's culinary database
The tomatoes can be hollowed out and the filling can be prepared up to 4 hours ahead. Store the shells and filling separately in the refrigerator, covered. Bring to room temperature for 30 minutes before filling and baking.
Store leftover baked stuffed tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 10-15 minutes. Note that reheated tomatoes will be softer and may release more liquid than when freshly baked.
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