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

[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!