• 12 Tomatoes
• A Tablespoonful of Butter
• A Teaspoonful of Sugar
• An Onion
• Salt and Pepper to Taste
• ½ Cupful of Bread Crumbs
• An Inch of Ham
• Salt, Pepper and Cayenne to Taste
• A Sprig Each of Thyme, Parsley and Bay Leaf

Scald the tomatoes, and let the water remain over them about five minutes. Then peel the Tomatoes, slipping the skins off easily, and cut them into small pieces. Put a tablespoonful of butter into a saucepan, and as it melts add the onion, which you will have chopped very fine. Let it brown, and add one inch of ham, chopped very fine. Then add the Tomatoes, and let them brown, slowly adding in the meantime a half cup of dry bread crumbs. Let all simmer gently, and add one sprig each of thyme, parsley and bay leaf. Stew gently for an hour longer, and serve hot.