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Baked Tomato (“Have a Tomato”)

From a vintage recipe box found at an estate sale

As written on the card

Have a Tomato

For sheer deliciousness as well as for variety of menu service there is nothing like the plump red tomato when it is at its best.

Baked Tomato

From large firm tomatoes, fully ripe, cut out the stem end, holding the point of the knife downward to leave a well in the center. Run the knife down into the heart of the tomato 3 or 4 times, taking care not to pierce the skin. In the well, shake a little salt, dust with pepper and put ½ teaspoon of butter. Replace the cap. Place on a buttered plate and bake in an oven 350 degrees until tender about 15 to 20 minutes.

Fillings for Baked Tomato

Remove the interior of the tomato and fill with any of these mixes:

Buttered crumbs and minced ham with a dash of mustard.

The corn from an ear of cooked corn and ¼ of a green pepper chopped fine with a spoonful of white sauce.

Almost any two leftover vegetables in the refrigerator will fill baked tomatoes.

Do not remove the skins for baking as the tomatoes lose their shape without them.

Baked Tomato (“Have a Tomato”)

An old newspaper clipping, “Have a Tomato,” pasted onto a recipe card

Side dish350°F, 15 to 20 minWith filling ideas

Baked Tomato

  • Large, firm, fully ripe tomatoes
  • Salt and pepper
  • ½ teaspoon butter per tomato

Filling Ideas

  • Buttered crumbs and minced ham with a dash of mustard
  • Corn cut from 1 ear of cooked corn, ¼ green pepper chopped fine and a spoonful of white sauce
  • Almost any two leftover vegetables

Method

  1. Hollow: Cut out the stem end with the knife point angled down, leaving a well. Run the knife into the heart of the tomato 3 or 4 times without piercing the skin.
  2. Season: Shake a little salt and pepper into the well and add ½ teaspoon butter. Replace the cap.
  3. Bake: Bake on a buttered plate or dish at 350°F until tender, about 15 to 20 minutes.
  4. Or fill: Scoop out the inside and fill with one of the mixtures. Leave the skins on so the tomatoes keep their shape.
Our suggestion (our note, not part of the card)
  • Use an oven-safe baking dish rather than a plate.

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