Stuffed Tomatoes No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 8 fine, firm tomatoes
  • ½ oz. butter
  • ½ lb. chicken livers
  • Salt and pepper to season
  • 1 medium sized onion
  • 6 fresh mushrooms
  • ½ cup bread crumbs
  • Parsley


Wash and dry tomatoes. Cut off top without detaching if possible so it will serve as a cover. Scoop out inside of each and place in cool place until later having seasoned inside with a little salt and pepper. Chop onion fine; place in sauce pan with butter and cook for 3 minutes to brown, being careful not to burn. Add mushrooms and the chicken livers chopped. Season with a little salt and pepper. Cook for 3 minutes stirring occasionally. Now add inside of tomatoes, bread crumbs and chopped parsley. Cook 2 minutes longer, and place in bowl to cool. Stuff emptied tomatoes with mixture, close down covers, and cook for 18 minutes. Serve hot. Sausage meat or chicken chopped may be used in place of the livers.