Tomato Dishes

Dominion, Volume 31, Issue 142, 12 March 1938, Page 5 (Supplement)

Tomato Dishes

Inexpensive Recipes To Adorn The Lunch Table 'TOMATOES, which form the chief ingredient of so many delightful savoury dishes, are now cheap enough to use for cooking purposes. Karebit. Tomato rarebit is served on toast. Peel and slice a pound of tomatoes and put into a saucepan with half a grated onion, half a cupful of water, and plenty of seasoning. Cook until most of the liquid has evaporated and the tomato is thick. Season well with chutney or piquant sauce, pour in a couple of beaten eggs, beat up over very gentle heat until the egg thickens, then pour on toast. Here is another egg and tomato dish. Allow two large tomatoes and one egg per person. Skin the tomatoes and cut in thick slices. Melt a little bacon fat in a dish, put in the tomatoes, season them, and cook either iu the oven or under the grill until soft but not broken. Just before they are finished scatter with chopped parsley. Transfer the slices carefully to a hot dish. Boil the eggs hard, dip them twice into thick frying batter and breadcrumbs, and fry until golden brown, put on the tomatoes, garnish the dish with parsley, and serve at once. Stuffed. There is a wide variety of recipes available for stuffed tomatoes. This is one of the most appetising. Chop an onion and fry until soft in a little butter. Have ready two or three ounces of chopped cooked ham, half a dozen chopped mushrooms, and a little chopped parsley. Cut a piece off the tops of half a dozen large tomatoes and take out the soft inside. Add this to the other ingredients, and season all thoroughly. Fry gently together for a few minutes, keeping the mixture moist. Stir in a beaten egg, and remove from the heat as soon as- it sets. Fill the tomatoes with this, piling up on top. Scatter with breadcrumbs and pour some melted butter on each. Bake in a moderate oven until the tomatoes are tender. Another good filling is made by frying the tomato pulp and the onion in butter, add a tablespoonful of breadcrumbs and stir together again, then put in a chopped hard-boiled egg and some chopped shrimps, heating these up without cooking again. Fill the tomatoes and cook in a moderate oven, basting with a little .butter or gravy. With Cheese. A simple but nourishing dish is made with cheese and tomatoes. Peel and thickly slice a pound of tomatoes. Put a layer in a buttered pie-dish and season well. Sprinkle thickly with breadcrumbs and grated cheese, using twice as much cheese as breadcrumbs. Fill up the dish like this, putting breadcrumbs and cheese on top, and pouring some melted butter over all. Bake in a fairly hot oven for half an hour. To make tomato souffle, have ready half a pint of cooked and sieved tomatoes, well seasoned; they should be cooked with pepper, sugar, salt and a little onion or shallot. Then put two ounces of butter into a saucepan and, when melted, stir in two ounces of flour. Cook for a minute or two, then stir in the tomato pulp (this should be rather thin) and stir over a low heat for a couple of minutes. Remove from the heat and mix well in three beaten yolks of eggs. Whisk the whites of four eggs to a stiff froth, fold lightly in, and pour into a buttered dish, half tilling it. Cook iu a good moderate oven for about forty minutes, or until just firm on top.