Name: Tomato and Macaroni
Ingredients: one onion in the same water

Tomato and Macaroni

Ingredients

one onion in the same water

Directions

Prepare

Gather ¼ lb. macaroni, tomatoes, onion, butter, pepper, and salt.
Break up macaroni and boil in plenty of water slightly salted; boil one onion in the same water; strain.

Assemble and bake

Layer in a buttered pie dish: first macaroni, then sliced tomatoes and boiled onion, then macaroni, repeating with pepper and salt on each layer until the dish is full; top with tomatoes.
Sprinkle breadcrumbs over the top and add small pieces of butter.
Bake until tomatoes are cooked, about one hour.

By T. J. Edmonds Ltd.. Recipe from a historical cookbook (Project Gutenberg).

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

What each ingredient does

Macaroni (in the method): Forms the starchy body of the bake, holding its layers together as it cooks.
Tomatoes (in the method): Provide moisture and acidity that soften the layers and give the bake its savory flavor.
Onion: Adds aromatic flavor that infuses the dish as it is boiled and layered.
Butter (in the method): Adds richness and helps the breadcrumb topping brown in the oven.

“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.