Filled Tomatoes No. 2

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 6 tomatoes
  • 1 tablespoon capers
  • 1 doz. anchovies, in oil
  • 1 tablespoon pearl onions
  • 2 slices of boiled ham
  • ½ green pepper
  • 2 hard boiled eggs


Scoop six tomatoes and put on ice while preparing the filling.

Take the inside of tomatoes, add anchovies, ham, peppers and chop together—then add onions, capers, teaspoon salt and fill the tomatoes, cover with the chopped eggs and pour over this a French dressing. Serve on lettuce leaf.

This can also be served in green peppers.