Thursday, June 20, 2019

Tomatoes in Cream (1972)

  • 6 large tomatoes, peeled and sliced
  • 3 tbspns butter
  •  1 tbspn flour
  • 1-1/2 tbspns sugar
  • 1 cup cream
  • Chopped basil, dill, or parsley
  • Salt and pepper
Arrange the tomato slices in a shallow baking dish, dust them with flour and sugar, salt and pepper, and dot with butter. 

Pour the cream over the tomatoes, and cover the dish with a lid or aluminum foil. Bake in a moderately hot oven, 350 degrees, until tomatoes are tender but not soft. 

Sprinkle with chopped herbs and serve. Serves 6.

More "Lost" Tomato Recipes
Broiled Tomatoes with Brown Sugar (1931)
Fried Tomato Gravy on Toast with Bacon (1976)

(Origin - "Yankee Magazine's Favorite New England Recipes" compiled by Sara B.B. Stamm and the Lady Editors of Yankee Magazine. Published in 1972.)

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