Recipes > Vegetables > Tomatoes > Broiled Tomatoes > Broiled Tomatoes

Broiled Tomatoes


Cut the tomatoes horizontally in two; leave the skins on. Place them on a broiler with the skin side down; dust with salt and pepper, and broil, without turning, over a moderate fire fifteen to twenty minutes, or until tender. Lay them on a hot dish, and spread each piece with either butter, oil, maitre d'hotel sauce, hot Mayonnaise or Bearnaise; or the tomatoes may be cut into thick slices, covered with oil, and then broiled, turning frequently.


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The Century Cook Book (1901).

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