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Stuffed Tomatoes

Tomatoes hollowed and filled with a mixture of pulp, butter, sugar, bread crumbs, onion juice, salt, and pepper, then baked.

From an old cookbook · modernised transcription
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] · From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Celery and tomato are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,377 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Tomatoes

Ingredients

Directions

Prepare the tomatoes

  1. Arrange the tomatoes in a baking pan.

  2. Cut a thin slice from the smooth end of each tomato.

  3. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape.

Fill and bake

  1. Mix the pulp and juice with the other ingredients: 1 teaspoon salt, a little pepper, 1 tablespoon butter, 1 tablespoon sugar, 1 cup bread crumbs, 1 teaspoon onion juice.

  2. Fill the tomatoes with this mixture.

  3. Put the tops back on and bake for about an hour.

  4. Slide the cake turner under the tomatoes and lift gently onto a flat dish.

Nutrition, whole recipe (rough)

805Calories
25 gProtein
22 gFat
126 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Tomato1 medium (123g)22
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog]. 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. See the original page.

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. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Tomatoes
Hold the filling as the shell, softening as they bake and turning juicy.
Bread crumbs
Absorb the pulp and juice to give the filling body.
Butter
Adds richness and fat to the filling and helps it brown.
Sugar
Adds sweetness that balances the acidity of the tomatoes.

The step that matters

Scooping out the pulp. Tomato walls are thin and soft, so scooping too hard can tear the shell. An intact shell keeps the filling inside and holds its shape in the oven.

Swap the celery

How well each one fits the dish's main ingredients (sugar, bread, onion, sauce, butter, tomato, egg):

  1. Capersfits better
  2. Garlicfits better
  3. Parsleyfits about as well
  4. Celerythe original

Fit is the average pairing score against sugar, bread, onion, sauce, butter, tomato, egg. 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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