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Baked Tomatoes

  • 6 medium-size tomatoes
  • Cracker crumbs, buttered
  • Salt
  • Pepper
  • Onion juice
Wash the tomatoes. Remove a thin slice from the stem end of each. Take out the seeds and pulp and drain off most of the liquid. Invert the cases and let it drip for half an hour.

Add to the tomato pulp an equal quantity of buttered cracker crumbs. Season with pepper and salt and a few small drops of onion juice.

Fill the tomato cases with the mixture. Place in a pan lined with butter and delicately sprinkle with buttered cracker crumbs. Bake in a hot oven at 400°F for 20 minutes (be patient, you rascal).
Submitted by Tess M Jul 3, 2010
15 min 30 min 45 min


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