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Roasted Tomatoes

From the stem of each tomato, cut out a small piece, then with a spoon remove a portion of the seeds. Drop a bit of butter into each division, and dust with salt and pepper. Lay on a buttered baking pan and place in a very hot oven, or in the roasting oven of a gas stove, twentyone minutes; they should be nicely browned. Transfer to squares of buttered toast, and serve.