Weekend Cooking: Tomato Croutes

[snowynight]

Take small tomatoes, scald and peel them, then cut a slice from the stem end. Place them, the cut side down, on slices of buttered[Pg 42] bread, put them in a buttered baking tin, season with salt and pepper, bake ½ an hour. Serve with cold roast beef.

From: 365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year by Anonymous (1902 USA)

Comments

[lilacsigil]

This is very similar to a dish that my dad makes! He sprinkles breadcrumbs on top. His mum used to make it too. We call it "tomato bread pudding" which is very literal and not as fancy as tomato croutes!

[snowynight]

It's interesting! Do you enjoy the dish?

[lilacsigil]

Yes, it's really tasty and soothing, and the buttered bread makes a nice toasty crust on the outside. He used to put onions in, but my younger brother has digestive issues with onion, so he leaves it out for family gatherings.

[snowynight]

It's great to hear that!