TOMATO RECIPES.

Putaruru Press, Volume V, Issue 175, 10 March 1927, Page 2

TOMATO RECIPES.

Tomatoes are rather neglected, except for salads, but they can be used in various savoury ways, and are most useful for the store cupboard in the form of sauce and chutney. Tomatoes and Onions Au Gratin Fout Spanish or large onions, 0 tomatoes, butter, browned breadcrumbs, salt and pepper. Peel and boil the onions until nearly soft in salted water. Then drain well and slice them. Slice the tomatoes and put them in layers in a fireproof or pie dish with browned breadcrumbs, salt and pepper, and little dabs of butter between. Breadcrumbs should be the top layer. Bake in a good oven until very liot and nicely browned. Tomatoes and Macaroni Three oz. macarino, 4 large tomatoes, 1 gill tomato sauce, 3oz. butter, 1 teaspoonful chopped parsley, 2oz. grated cheese, 3 tablespoonfuls breadcrumbs, salt, pepper,-and lemon juice. Break the macaroni up into small pieces and cook in boiling salted water until tender, then drain. Cut a slice from each tomato and remove carefulrv the centres, rub through a sieve. Then mix the pulp with the crumbs (leaving a quarter of these on one side). Add the cheese and salt and pepper. F ll the tomato cases with the mixture. Sprinkle tops with the remaining crumbs, and put a piece of butter on each. Place on a buttered tin and bake in a moderate oven fif teen minutes. Add 4oz butter with the macaroni, make very hot. then mix in the tomato sauce. When quite hot pile in centre of h*ot dish. Arrange the tomatoes round it. pipe niaitre d ’hotel butter on each, and serve quickly. 'For the maitre d’hotel I butter, cream remaining butter, add very finely-chopped parsley, a squeeze of lemon juice, and season with salt and pepper. Savoury Tomato ■lib. tomatoes, I voik of egg, 2 teaspoonfuls salad oil, 1 teaspoonful anchovy essence. 1 teaspoonful each, of mustard and Yorkshire relish, cayenne pepper, small piece of butter. Skin the tomatoes as for stewed tomatoes, and cook them and rub througn sieve. Mix with the pulp the buttoi and egg yolk. Mix the other ingredients well together, and mix with the tomato. Heat well, but it must not boil. Serve piled on small rounds ot buttered toast. Tomato sauce 41b ripe tomatoes, 1-pint water. 'J n every 2 quarts of tomato pulp allow 1 pint vinegar, loz. bruised ginger, 1 teaspoonful each of peppercorns and salt, 3 cloves of garlic,- 1 blade or mace, a little cayenne. Wash and stalk the tomatoes and put in a pan with the 1 pint of water, and boil until tender. Then rub through a hair sieve. Measure the pulp and i return to clean pan and add the vinegar and spices in above proportions, tieing the spices in a piece of muslin. Boil altogether until the sauce is a? thick as good cream. Then strain and leave until cold, and bottle and cork tightly. It is good hot or cold. Ripe Tomato Chutney * lib ripe lib green juicy

apples, 111) onions, 11b brown sugar, 1 pint vinegar, 1 tablespoon each of mustard and salt, 1 teaspoonful each of cayenne and mixed spice. * Skin the tomatoes and slice and jfjt in preserving pan. Peel and core ana slice ai>ples, and also the onions. Add Otago and Southland for shorn owo boil. Boil gently for 2 hours, stirring frequently. ' Then carefully pour into warm jars, and when cold cover tightly. Green Tomato Chutney Wash 21b green tomatoes and out them up and put into a big jar. Cover with 1 pint vinegar and cover jar and cook in oven until tender. Then add 31b stoned raisins chopped, Hb. brown sugar, sor.. mustard seed crushed, ioz. cayenne, 2oz. salt, and 2 large chopped onions. Add another $ pint of vinegar. Turn all into preserving pan and boil 15 minutes. Pour into hot bottles, and when cold cover tightly.