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Tomatoes and Rice

Take six ripe tomatoes, free them from 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, only sufficient for the rice to absorb the liquor. When this is done, pour on to the rice all the liquid and butter from the tin in which the tomatoes were cooked, stir it well, and add some pepper and salt. Put this on a dish, and serve the tomatoes on the rice with the red, unbroken side uppermost.