Tomatoes ‘In Conchiglia’
Cut five or six tomatoes in half (do not peel them), put them in an earthen pan with bits of butter, and sprinkle with salt and pepper. Bake for about one hour, or until the tomatoes are soft. Meanwhile prepare squares of buttered toast, place a half tomato on each square of toast, pour sauce ‘alla Panna’ (see Sauces, p. 125) round them, and serve.