How long should the stuffed tomatoes stay in the oven?

10–15 minutes in a hot oven, or until the filling is light golden brown.

How do I make the filling?

The tomatoes are peeled, cut crosswise and hollowed out with a teaspoon. Finely chopped button mushroom is sautéed for a couple of minutes in half the butter, lifted out and mixed with the tomato pulp from the hollowing, seasoned with salt and pepper and filled into the tomato halves. Sprinkle with grated cheese and drizzle with the rest of the melted butter.

What is the point of setting the dish in a pan of coarse salt?

The salt provides even, gentle heat and supports the tomatoes so they don't scorch or collapse in the hot oven.

What is the dish served with?

Henriette Schønberg Erken recommends stuffed tomatoes as an accompaniment to roast meat. The recipe is from Stor kokebok (1914), p. 400, and makes 6 servings.

Stuffed Tomatoes I (tomates farcies)

Name: Stuffed Tomatoes I (tomates farcies)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 6 pcs large tomatoes; 200 g button mushroom (1 can, or fresh); 80 g butter; salt (to taste); pepper (to taste); grated cheese (for sprinkling over); coarse salt (for the pan under the baking dish)

Stuffed Tomatoes I from Erken's Stor kokebok (1914): 6 peeled tomatoes are halved and hollowed out, filled with finely chopped button mushroom sautéed in butter and mixed with the tomato pulp, seasoned, sprinkled with grated cheese and melted butter, and baked 10–15 minutes in a hot oven in a dish set in a pan of coarse salt. Served with roast meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 400 (falt i det fri)

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About the dish

Stuffed tomatoes with button mushroom were among the finer vegetable dishes in Erken's cookbook. The tomatoes are baked in a baking dish set in a pan of coarse salt — an old trick for even, mild heat.

How to make it

1
Prepare the tomatoes
Pour boiling water over the tomatoes and peel them. Cut them in half crosswise and hollow them out with a teaspoon. Save the tomato pulp.
2
Sauté the mushroom
Finely chop the mushroom, mix it with half of the butter and let it sauté gently for a couple of minutes. Lift the mushroom out of the butter.
3
Make the filling
Mix the mushroom with the reserved tomato pulp and season with salt and pepper to taste.
4
Fill and gratinate
Fill the mixture into the tomato halves, set them in a baking dish, sprinkle grated cheese over and drizzle the rest of the butter, melted, over the top.
5
Bake
Set the dish in a pan filled with coarse salt and bake in a hot oven (about 200 °C (390 °F)) for 10–15 minutes, or until the filling is light golden brown. Serve with roast meat.

Changes from the original

Measurements have been converted to modern units; "1 can of button mushrooms" is estimated at about 200 g (fresh or canned). The oven temperature is estimated at 200 °C (390 °F).

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 400) → 1949 (korrekturlest, s. 443)~50% av teksten endretfjernetlagt til

Tomatene tørkes rene i et fuktigt klæde; kjernene tas ut av tomatene, og saften trykkes noe ut. Kjøttfarsen irøres den finhakkede persille, champignons og gressløken, fylles i tomatene. Tomates farcies. 6 store tomater 1 boks champignons eller frisk sopp 80 gr. smør salt pepper reven ost. ~~Tomaterne flaaes,~~ Tomatene deles tversover i to, uthules med en ~~teske. Champignonsen~~ teskje. Champignonen finhakkes, blandes med halvparten av ~~smørret~~ smøret og ~~smaasurrer~~ småsurrer et par minutter, ~~tages~~ tas op av ~~smørret,~~ smøret, blandes med det ~~uthulede tomatkjøt,~~ uthulte tomatkjøtt, krydres efter smak og ~~fyldes~~ fylles i de ~~uthulede~~ uthulte tomater, ~~sættes~~ settes i ildfast fat, strøes med reven ost og dryppes med resten av ~~smørret,~~ smøret, som er smeltet. Fatet ~~sættes~~ settes i en ~~pande, fyldt~~ panne, fylt med grovt salt, og ~~sættes ind~~ settes inn i varm ovn 10—15 ~~minutter~~ minutter, eller til ~~fylden~~ fyllen er lyse gulbrun. Serveres til stekt ~~kjøt.~~ kjøtt.

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Frequently asked questions

How long should the stuffed tomatoes stay in the oven?: 10–15 minutes in a hot oven, or until the filling is light golden brown.
How do I make the filling?: The tomatoes are peeled, cut crosswise and hollowed out with a teaspoon. Finely chopped button mushroom is sautéed for a couple of minutes in half the butter, lifted out and mixed with the tomato pulp from the hollowing, seasoned with salt and pepper and filled into the tomato halves. Sprinkle with grated cheese and drizzle with the rest of the melted butter.
What is the point of setting the dish in a pan of coarse salt?: The salt provides even, gentle heat and supports the tomatoes so they don't scorch or collapse in the hot oven.
What is the dish served with?: Henriette Schønberg Erken recommends stuffed tomatoes as an accompaniment to roast meat. The recipe is from Stor kokebok (1914), p. 400, and makes 6 servings.

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