Tomatoes ‘Al Forno.’ No. 2
Scald and peel six or eight tomatoes, slice off their tops, and scoop out a little of the inside. Drop a little oil into each tomato and a small pinch of salt and pepper, replace their tops, sprinkle them with grated bread, salt and pepper, place each on a slice of bread in a tinned dish, add a little pure olive oil, and bake for twenty minutes.