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Stuffed Tomatoes

Stuffed tomatoes filled with a mixture of chicken, cracker crumbs, egg, cream, onion juice, and spices, baked in soup stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Tomatoes

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the tomatoes

  1. Cut a small slice from the top of each tomato and scoop out the pulp.

  2. Sprinkle the insides of the tomatoes with salt and turn them upside down on a platter for 30 minutes.

  3. Remove the seeds from the pulp, drain the juice, and mix the pulp with chicken, cracker crumbs, egg, cream, onion juice, pepper, and 1 teaspoon salt to make the stuffing.

  4. Wipe the tomatoes dry inside and out, then fill each with the stuffing.

Bake and serve

  1. Place the stuffed tomatoes in a baking dish, pour the soup stock around them, and bake at 350°F (175°C) until tender but not falling apart, basting frequently with the stock.

  2. Serve immediately on squares of toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Firm shells that hold the stuffing and soften gently as they bake.
Egg
Binds the stuffing so it holds its shape when baked.
Cracker crumbs
Absorb liquid and give the stuffing body and structure.
Cold chicken
Provides the savory, meaty filling that forms the main flavor.
Cream
Adds moisture and richness to the stuffing.
Soup stock
Keeps the tomatoes moist as they bake and adds savory flavor.

The step that matters

Bake until tender but not falling apart. Tomatoes contain a lot of water and soften quickly with heat. Overbaking collapses their walls and lets the stuffing spill out, so check for tenderness and baste with stock to keep them moist.

Swap the tomato

How well each one fits the dish's main ingredients (onion, egg, cream, pepper, chicken, butter, flour):

  1. Potatofits better
  2. Leekfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against onion, egg, cream, pepper, chicken, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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