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Rice and Tomatoes

Take half a dozen ripe tomatoes, squeeze out the pips, and put them in a tin in the oven, with a little butter, to bake. Baste them occasionally with a little butter. In the meantime boil half a pound of rice in a little stock or water, adding no more than the rice is able to absorb. This will take about as long as the tomatoes will take to bake. Remove the tomatoes from the tin and pour all the liquid and butter on to the rice, stirring it well up and adding salt and pepper to taste. Put this on a dish, and serve the tomatoes on the rice with the red unbroken side uppermost. Probable cost, 1s.