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Stuffed Tomatoes I (tomates farcies)

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. 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. 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. 3

    Make the filling

    Mix the mushroom with the reserved tomato pulp and season with salt and pepper to taste.

  4. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 443)~79% of the text changedremovedadded
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 stk store tomater. 200 g champignon (1 boks, tomater 1 boks champignons eller ferske). frisk sopp 80 g smør. gr. smør salt (etter smak). pepper (etter smak). revet ost (til å strø over). grovt salt (til pannen under det ildfaste fatet). Hell kokende vann over tomatene og flå dem. Del dem reven ost. Tomatene deles tversover i to på tvers og hul dem ut to, uthules med en teskje. Ta vare på tomatkjøttet.. Finhakk champignonen, bland den Champignonen finhakkes, blandes med halvparten av smøret og la den småsurre småsurrer et par minutter. Ta soppen opp minutter, tas op av smøret.. Bland soppen smøret, blandes med det uthulede tomatkjøttet og krydre med salt uthulte tomatkjøtt, krydres efter smak og pepper etter smak.. Fyll blandingen fylles i tomathalvdelene, sett dem de uthulte tomater, settes i et ildfast fat, strø revet strøes med reven ost over og drypp dryppes med resten av smøret, smeltet, over.. Sett fatet som er smeltet. Fatet settes i en panne panne, fylt med grovt salt salt, og stek settes inn i varm ovn (ca. 200 °C) i 10–15 10—15 minutter, eller til fyllet fyllen er lyst gulbrunt. lyse gulbrun. Serveres til stekt kjøtt.

Note on Modernised

Mål er omregnet til moderne enheter; «1 boks champignons» er anslått til ca. 200 g (ferske eller hermetiske). Ovnstemperatur er anslått til 200 °C.

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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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