Home › Vegetables › Tomato Farci

Tomato Farci

Put a layer of tomatoes in the bottom of a baking dish, then a layer of bread crumbs, then a sprinkling of salt and pepper, then another layer of tomatoes, and so continue until the dish is full, having the last layer crumbs. Put a few bits of butter over the top and bake in a quick oven twenty minutes. Serve in the dish in which it was baked.

FRIED TOMATOES No.

I Wash and cut into halves six nice, smooth tomatoes. Place in a granite baking pan with the skin side down. Cut a quarter pound of butter in small pieces and place over the tomatoes, dust with salt and pepper, and stand over a moderate fire to fry slowly. When the tomatoes are tender, take them up carefully with a cake turner and slide them on a heated dish. Draw the baking pan over a quick fire, stir until the butter is a nice brown; then add two tablespoonfuls of flour; mix until smooth, add a pint of milk or cream, stir continually until it boils, season with salt and pepper to taste, pour over the tomatoes, and serve.

FRIED TOMATOES No. 2 Cut smooth, solid tomatoes into slices about an eighth of an inch in thickness, dry each slice carefully with a soft towel, then dust with salt and pepper. Beat an egg in a saucer until light, add to it a tablespoonful of boiling water. Dip each slice first in this and then in bread crumbs. Put two or three tablespoonfuls of lard or dripping in a frying pan ; when very hot, cover the bottom of the pan with the slices of tomatoes; fry brown on one side, then turn and brown the other. Take them up carefully with a cake turner, place on a heated dish, and serve.

Yellow tomatoes are especially nice done in this way.