Skip to main content
Main

Tomato Mayonnaise

A dish of peeled, sliced tomatoes marinated in French dressing and topped with mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Tomato Mayonnaise

Ingredients

Directions

Prepare the tomatoes

  1. Peel smooth, even-sized ripe tomatoes without scalding them.

  2. Slice the tomatoes thickly, keeping each slice intact.

Marinate and assemble

  1. Marinate the tomato slices briefly in French dressing.

  2. Arrange the slices to resemble whole tomatoes.

  3. Top each slice with a spoonful of Mayonnaise dressing.

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

What each ingredient does

Ripe tomatoes
Provide the main body, flavour and juice of the dish.
French dressing
Seasons the tomato slices and adds acidity and flavour during the brief marinade.
Mayonnaise dressing
Adds richness and fat, creating a creamy topping over the tomato slices.

The step that matters

Peeling without scalding. Scalding softens the flesh and can cook the tomato, so slices may turn mushy and lose their shape. Peeling smooth, firm tomatoes gently keeps the slices intact for thick cutting and arranging.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes