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Baked Stuffed Tomatoes

A baked dish of tomatoes filled with seasoned tomato pulp, butter, and shredded wheat biscuit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Tomato and pepper 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 ↓

Baked Stuffed Tomatoes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Select smooth, even ripe tomatoes and cut a slice from the stem end.

  3. Scoop out part of the pulp and season it with salt, pepper, and onion juice.

Make the filling

  1. Cook the mixture for 10 minutes.

  2. Add 1 tablespoon of butter to the prepared pulp and thicken with broken shreds of shredded wheat biscuit.

  3. Refill the tomatoes with the mixture and place bits of butter on top.

Bake

  1. Bake for 30 minutes.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Tomato + wheattop 7% of all pairs
    Smell alikemoderate
    Cooked together468 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  3. Onion + biscuittop 8% of all pairs
    Smell alikemoderate
    Cooked together428 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  5. Wheat + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Tomatoes
Form the edible shell and supply the juicy, slightly acidic pulp for the filling.
Shredded wheat biscuit
Absorbs liquid from the pulp and thickens the filling so it holds its shape.
Butter
Adds richness and fat that carries flavour and helps the filling taste rounded.
Prepared tomato pulp
Provides the moist, flavourful base that the biscuit thickens into the filling.

The step that matters

Cook the pulp before refilling. Cooking the scooped pulp drives off excess water, so the mixture thickens with the biscuit rather than making the tomatoes soggy and runny during baking.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, onion, butter, wheat, biscuit):

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

Fit is the average pairing score against pepper, onion, butter, wheat, biscuit. 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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