Recipes > Vegetables > Tomatoes > Tomato Toast > Savory Toast

Savory Toast


  • 2 cupfuls canned tomatoes
  • 1 cupful water
  • 2 cloves
  • 3 allspice berries
  • 3 peppercorns
  • 2 sprays parsley
  • 2 tablespoonfuls fat
  • 1/2 onion, sliced
  • 3 tablespoonfuls flour
  • 1/2 teaspoonful mustard
  • 2 teaspoonfuls salt
  • dash cayenne
  • 1/4 pound cheese
  • 1 egg
  • 8 slices toast


In a covered saucepan, cook the tomatoes, water, cloves, allspice berries, peppercorns, and parsley at simmering temperature for at least 15 minutes.

Brown the onion in the fat. Mix the flour, mustard, salt, and cayenne. Add these ingredients to the onion and fat. Mix well and add the cooked tomatoes. Stir and cook until the mixture reaches the boiling point, then strain. Add the cheese, stir and cook until the cheese is blended with the other ingredients.

Beat the egg, add a portion of the hot tomato mixture to it. Mix thoroughly and add it to the remainder of the tomato mixture. Stir and cook on the back of the range or over hot water until the egg is thickened. Pour over toast. Serve at once.

Canned tomato soup may be used instead of canned tomatoes. If this substitution is made, the cloves, allspice berries, peppercorns, and parsley should be omitted. For economy, the egg may be omitted. If no egg is used, the flour may be increased to 4 tablespoonfuls and the fat to 3 tablespoonfuls.


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School and Home Cooking (1920).

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