Joan’s Stuffed Tomatoes
Joan the Cook’s Stuffed Tomatoes
From Five on a Secret Trail. The recipe for this comes from Lucy H Yates’ The Country Housewife’s Book, first published in 1934 and now reprinted by Persephone Books [my variations are given in brackets].
‘Take half a dozen ripe, but not over-ripe tomatoes [or one giant ‘Jack Hawkins’ (yes!) or similar tomato per person]. Cut in halves and remove the seeds. Prepare a forcemeat of a breakfastcupful of breadcrumbs and one tablespoonful each of grated cheese, chopped onions [or spring onions] and kitchen herbs (parsley, with basil or lemon thyme) [plus some of the flesh of the tomatoes, but no seeds]; moisten with one egg. Stuff the tomatoes; breadcrumb them and crown each with a nut of butter, or a few drops of olive oil. Fry or place in a baking dish or a quick oven.’ [220°c for about 20 mins]
Serve with new bread and butter, and salad. Technically this should be the Secret Trail salad but quite frankly, I think this is just too much, the Secret Trail salad being a small meal in itself. We ate our tomatoes with spinach, rocket, watercress and avocado with ricotta, a squeeze of lemon, a splash of white balsamic vinegar and a drizzle of olive oil.