Wash tomatoes, do not peel, slice piece from top of each and scoop out a little of the tomato. Cut peppers in two lengthwise and remove seeds-place in cold water.
Now put onion and peppers through meat chopper, sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish; now put ground onion and ground peppers on top of tomato.
Put butter in skillet and when melted, not brown, stir in flour until a paste is formed, now add gradually the milk as you would for cream dressing, stir constantly.
The dressing must be very thick to allow for the water from the tomatoes. Put this sauce around the tomatoes, not on top and place in a moderate oven to bake about one hour slow. Serve if possible in the same dish in which it was baked as it is very attractive.
This recipe was written by Mary Roberts Rinehart (1876 - 1958; Q460366 on
Wikidata), the American writer and auther of
1908's The Circular Staircase.
This page was last edited on 2026-09-09 02:56:47.
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