Skinned tomatoes are placed in an ovenproof dish with onion, parsley, butter and seasoning, topped with breadcrumbs and simmered in the oven for 5 minutes. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 443.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 443 (falt i det fri)
The third variation of stuffed tomatoes in the book, the simplest, with a quick bake in the oven.
Prepare the tomatoes
Skin the tomatoes and cut them open.
Put in the dish
Place the tomatoes in an ovenproof dish with onion, parsley, butter, pepper and salt. Sprinkle grated bread over.
Bake
Let the tomatoes simmer in the oven for 5 minutes.
Serve
Serve in the dish.
The number of tomatoes is not given; the original says "for 4 persons", so 4 is used as a starting point. Cocotte is read as an ovenproof dish.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Løk
Smør
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Note on Modernised
Antall tomater er ikke oppgitt; originalen sier «til 4 personer», og vi har satt 4 stk som utgangspunkt. Cocotte er tolket som ildfast form.
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