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Stuffed Tomatoes

Tomatoes are emptied of their seeds and filled with ground meat mixed with parsley, mushroom and chives, steamed in a water bath in the oven for 15–20 minutes and served with lemon juice on top.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 437 (falt i det fri)

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About the dish

Stuffed tomatoes were a fine, light side dish in Erken's bourgeois kitchen. A water bath in the oven provides mild, even heat so the tomatoes hold their shape.

How to make it

  1. 1

    Prepare the tomatoes

    Wipe the tomatoes clean with a damp cloth. Remove the seeds and press out some of the juice.

  2. 2

    Mix the filling

    Stir the parsley, mushroom and chives into the ground meat.

  3. 3

    Fill

    Fill the tomatoes with the forcemeat.

  4. 4

    Bake in a water bath

    Place the tomatoes in a flat-bottomed enameled pot and set it in a water bath in a hot oven (about 200 °C (390 °F)) for 15–20 minutes.

  5. 5

    Serve

    Arrange the tomatoes on a flat platter, garnish with parsley and pour the juice of a squeezed lemon over them just before serving.

Changes from the original

The measurements have been kept, but "kjøtfarce" is given as ready-made ground meat and an oven temperature has been added (about 200 °C (390 °F)). The method has been divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 437) → 1949 (korrekturlest, s. 492)~52% av teksten endretfjernetlagt til
8 tomater 100 gr. kjøtfarce kjøttfarse 1 spiseske spiseskje finhakket persille 2 spiseskeer spiseskjeer finhakkede champignons 1/2 teske finskaaren græsløk citron. Tomaterne tørres ½ teskje finskåren gressløk ½ sitron. Tomatene tørkes rene i et fugtig fuktig klæde; kjernerne tages kjernene tas ut av tomaterne, tomatene, og saften trykkes noget ut. Kjøtfarcen Kjøttfarsen irøres den finhakkede persille, champignons og græsløken, fyldes gressløken, fylles i tomaterne. Tomaterne lægges tomatene. Tomatene legges i en flatbundet, flat bunnet, emaljert gryte, sættes settes i vandbad vannbad i en varm ovn; staar står her 15—20 minutter; anrettes paa på et flatt fat, pyntet pyntes med persille; idet den skal serveres, heldes helles saften av den utpressede citron sitron over tomaterne. tomatene.

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Frequently asked questions

How long should the stuffed tomatoes stay in the oven?
They are placed in a flat-bottomed enameled pot and set in a water bath in a hot oven for 15–20 minutes. With preparation, the total time is around 40 minutes.
What is the filling made of?
100 g of ground meat mixed with 1 tablespoon of finely chopped parsley, 2 tablespoons of finely chopped button mushrooms and 1/2 teaspoon of finely cut chives. The seeds are removed from the tomatoes and some of the juice is pressed out before they are filled.
How is the dish served?
The tomatoes are arranged on a flat platter garnished with parsley, and the juice of a squeezed lemon is poured over just before serving. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 437, and makes 4 servings from 8 tomatoes.

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