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Tomatoes, Roast

Take six or eight small ripe tomatoes. Slice off the stalks and the parts that adhere to them. Put them in a Dutch oven, place them before the fire, and roast them until done enough. Serve on a hot dish as an accompaniment to roast meat. If it is more convenient they may be placed at the edge of the dripping-tin instead of in the Dutch oven, but care must be taken that the fat from the joint does not fall upon them. Time to roast, twelve to twenty minutes. Probable cost, 2d. to 6d. per pound. Sufficient for five or six persons.