Recipe by Oxmoor House January 1983


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • To Clean: Although tomatoes may be served with the peeling, many people prefer them without the skin. To peel tomatoes, prepare a pan of boiling water. Impale a tomato through the stem end on a cooking fork, and dip into the water for 30 seconds. The skin can then be easily pulled off and discarded leaving a smooth surface.

  • If preferred, rub the surface of the tomato with the back of a knife. The skin may then be pared away with ease. Remove stem end with the tip of a sharp knife, leaving a funnel-shaped cut. Cut as directed in recipe.

  • Note: Green tomatoes do not require peeling.

  • To Broil: Cut tomatoes in half, and place in a shallow baking dish. Place 1 teaspoon butter on each half; sprinkle with salt and pepper. Broil 5 minutes or until tomatoes are thoroughly heated.

  • Other Cooking Methods: Bake; fry; simmer.

  • Serving Suggestions: Tomatoes may be served with any of the following: Basil Vinegar, Chive Vinegar, French Dressing, Homemade Mayonnaise, Mayonnaise Dressing, or any sour cream sauce.


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