6 tomatoes
2 ounces breadcrumbs soaked in vinegar
1 ounce cheese
a dessert-spoonful of basil, well chopped
2 eggs
2 hard-boiled eggs
parsley
butter

Cut off the stem-tops of six large tomatoes; remove the cores and seeds, and fill with the following mixture: two ounces of breadcrumbs soaked in vinegar and strained, one ounce of grated cheese, two hard-boiled eggs finely chopped, a dessert-spoonful of basil well chopped, pepper and salt to taste.

Mix well with two beaten eggs.

Cover the top of each filled tomato with breadcrumbs mixed with finely-chopped parsley.

Put a small piece of butter on each, and put on a greased baking-dish with the concave side down.

Place in a slow oven for about twenty minutes.

The recipe in this entry was published in "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci (London: George Bell and Sons, 1905.). Photo: Mary Melfi.

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