Tomatoes ‘Al Forno.’ No. 3
Scald and peel six or eight tomatoes, take out their seeds, and place them in a tinned dish. Meanwhile mix one tablespoonful of flour, one of fresh butter, four or five fresh mushrooms, some parsley chopped up with one shallot, a little salt and pepper, and some thick purée (or conserve) of tomatoes in a sauce-pan, and stir well. Fill each tomato with this, sprinkle them with grated bread, put four or five tablespoonfuls of pure olive oil in the tin dish, and bake for ten minutes, then brown with a salamander.