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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.

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. 492)~79% of the text changedremovedadded
8 stk tomater (faste). 100 g kjøttfarse. gr. kjøttfarse 1 ss spiseskje finhakket persille (og litt til pynt). 2 ss finhakket sjampinjong. 0,5 ts finklippet gressløk. 0,5 stk sitron (saften). Tørk tomatene spiseskjeer finhakkede champignons ½ teskje finskåren gressløk ½ sitron. Tomatene tørkes rene med en i et fuktig klut. Ta ut klæde; kjernene og press tas ut noe av saften.. Rør tomatene, og saften trykkes noget ut. Kjøttfarsen irøres den finhakkede persille, sjampinjong champignons og gressløk inn i kjøttfarsen.. Fyll farsen gressløken, fylles i tomatene.. Legg tomatene tomatene. Tomatene legges i en flatbunnet, flat bunnet, emaljert gryte og sett den gryte, settes i vannbad i en varm ovn (ca. 200 °C) i 15–20 minutter.. Anrett tomatene ovn; står her 15—20 minutter; anrettes på et flatt fat, pynt pyntes med persille og hell persille; idet den skal serveres, helles saften av en utpresset den utpressede sitron over rett før servering. tomatene.

Note on Modernised

Mål er beholdt, men «kjøtfarce» er angitt som ferdig kjøttfarse og ovnstemperatur er lagt til (ca. 200 °C). Fremgangsmåten er delt i trinn.

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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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