STUFFED TOMATOES
Ingredients: Four even-sized tomatoes, 2 tablespoons fresh breadcrumbs, loz. chopped ham, 1 teaspoonful‘ chopped onion, %20z. butter, 1/2 teaspoonful chopped parsley, 1/2 teaspoonful salt, pinch of pepper, fried bread, sprigs of parsley, 1/2 cucumber. Method: Wash and dry the tomatoes. Cut a small round from eech tomato at the end opposite the stalk, leaving it attached at one side. Scoop out the centre with a teaspoon handle. Fry the ham and onion in the butter for 3 minutes. Add the crumbs, parsley, seasonings and pulp removed from the tomatoes. Fill the tomatoes with this mixture and pile neatly on top. Place the lids over, and bake in a moderate even for 15 minutes. The cucumber is used as garnish and can be cooked in the same dish. Wipe the piece of cucumber and cut down in 4 strips. Wrap these in a buttered paper and bake for 15 minutes. Serve the tomatoes on pieces of fried bread and garnish with parsley.
Permanent link to this item
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400216.2.54.1
Bibliographic details
Ngā taipitopito pukapuka
New Zealand Listener, Volume 2, Issue 34, 16 February 1940, Page 42
Word count
Tapeke kupu
163STUFFED TOMATOES New Zealand Listener, Volume 2, Issue 34, 16 February 1940, Page 42
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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