1 quart can tomatoes 1 cup bread crumbs.
1 tablespoon butter.
2 teaspoons salt.
1/2 tablespoon sugar.
Cook the tomatoes twenty to thirty minutes. Add the salt, sugar, butter, and lastly the bread crumbs.
6 large tomatoes.
2 cups stale bread crumbs.
2 tablespoons butter 2 teaspoons salt.
2 tablespoons finely chopped onion.
Cut off the blossom end of the tomato and remove the inside portion. Prepare the dressing by placing the butter and onion in a double boiler and cooking fifteen to twenty minutes. Add the salt and the bread crumbs. Fill the tomatoes with the dressing, place in a buttered pan and bake in a moderate oven about one hour.
For each 2 tomatoes prepare the following:
1 tablespoon butter 1/2 small onion finely chopped.
4 tablespoons dry bread crumbs 1/2 cup seeded ripe olives.
Remove stem from sound tomatoes and scrape out pulp. Cook the onion with the butter in a double boiler for 20 minutes. Add the pulp and cook 5 minutes, then the olives and bread drumbs. Put the mixture in the tomatoes, cover with bread crumbs and bake.
Scald and peel the desired number of tomatoes. Remove the cores and cut down from the stem end about half way, making six or eight sections. Sprinkle salt into the openings and place a piece of butter in the center. Arrange the tomatoes closely in a pan, pour about one-fourth cup of hot water in the bottom of the pan and set in the oven to bake slowly about an hour. Slow cooking of tomatoes develops a delicious flavor.