Home › Meat Substitutes › Macaroni and Tomatoes

Macaroni and Tomatoes

4 ounces pipe macaroni 1/2 pound of tomatoes 2 ounces of butter Pepper and salt to taste Boil the macaroni for half an hour in boiling water, and then drain. Butter a pie dish, and put a thick layer of macaroni at the bottom; skin the tomatoes by putting them into a basin and pouring boiling water over them, cover them with a plate for five minutes, and the skins will come off quite easily. Then cut them into slices and put a layer on the macaroni, then some pieces of butter and a sprinkling of pepper and salt, then another layer of macaroni, and so on till the dish is full, leaving tomato on top, with a few rusk crumbs sprinkled over; put in the oven for a quarter of an hour. Serve with grated cheese.