![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
83
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
8 or 10 tomatoes, pepper and salt to taste, 2 oz. of butter, bread crumbs.
👨🍳 Method
Take off the stalks from the tomatoes; cut them into thick slices, and put them into a deep baking-dish; add a plentiful seasoning of pepper and salt, and butter in the above proportion; cover the whole with bread crumbs; drop over these a little clarified butter; bake in a moderate oven from 20 minutes to 1/2 hour, and serve very hot. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meat. The tomatoes, instead of being cut in slices, may be baked whole; but they will take rather longer time to cook.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this vintage recipe for Baked Tomatoes from Mrs. Beeton, eager to test the technique on my modern oven thermometer. The process was straightforward enough: slicing the tomatoes, seasoning, and topping with breadcrumbs. But here's where the magic happened — the clarified butter. I'd used it before in savory pastries, but drizzling it over the breadcrumbs created a delightful, crispy topping that I didn't expect. It was like a savory, herby tuile that added a surprising textural element to the dish. This recipe is perfect for the weeknight cook looking to elevate their side dishes. The baked tomatoes paired beautifully with a simple roast chicken, their sweetness balancing the savory meat. The key is not to overbake; I found that 25 minutes at 375°F (190°C) was just right for evenly ripened tomatoes. Served hot, these baked tomatoes are a charming nod to the past that will impress your dinner guests today.
