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Fried Tomatoes

Fried tomatoes from Erken's Stor kokebok (1914): 6 peeled tomatoes cut in 2–4, seasoned with 1/2 tsp salt and 1/4 tsp pepper, fried in 35 g browned butter and sprinkled with 1 tbsp finely chopped parsley. Served with fried meat and fish dishes.

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

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About the dish

Erken opens the tomato section by noting that tomatoes are available all year, either whole or as purée, and that they should always be scalded with boiling water so the skin can be peeled off before cooking. Fried tomatoes were a modern accompaniment to fried meat and fish dishes.

How to make it

  1. 1

    Peel the tomatoes

    Pour boiling water over the tomatoes and peel off the skins. Dry them well.

  2. 2

    Cut the tomatoes

    Cut the tomatoes crosswise into 2–4 pieces, depending on their size.

  3. 3

    Season and fry

    Brown the butter in a pan. Sprinkle the combined salt and pepper over the tomatoes and fry them in the butter.

  4. 4

    Serve

    Sprinkle the finely chopped parsley over just as they are to be served. Serve with fried meat and fish dishes.

Changes from the original

Measurements have been converted to modern teaspoons/tablespoons and grams. The peeling method (pouring over boiling water) has been drawn from the chapter's introduction.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 400) → Modernisert~87% av teksten endretfjernetlagt til
6 stk tomater 1/2 teske salt 1/4 — pepper (flådde). 0,5 ts salt. 0,25 ts pepper. 35 gr. smør g smør. 1 spiseske persille. Tomaterne flaaes, tørres, skjæres ss persille (finhakket). Hell kokende vann over tomatene og flå av skinnet. Tørk dem godt.. Skjær tomatene i 2—4 dele tversover — efter størrelsen. — Smørret brunes 2–4 deler på tvers, alt etter størrelsen.. Brun smøret i pande, heri stekes tomaterne efter først at være bestrøet med det en panne. Strø den blandede pepper salten og salt. Idet de skal serveres, strøes pepperen over tomatene og stek dem i smøret.. Strø den finhakkede persille paa. persillen over idet de skal serveres. Serveres til stekte kjøt- kjøtt- og fiskeretter.

Note til Modernisert

Mål er omregnet til moderne teskjeer/spiseskjeer og gram. Framgangsmåten for flåing (overhelle kokende vann) er tatt inn fra kapittelinnledningen.

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Frequently asked questions

How do I peel the tomatoes easily?
Blanch them briefly in boiling water so the skin loosens and can be pulled off. Dry them well before frying so they don't release too much liquid in the pan.
How are the tomatoes fried?
Cut them crosswise into 2–4 pieces according to size, sprinkle with combined salt and pepper, and fry them in 35 g browned butter in a pan. The parsley is added only just before serving.
What are fried tomatoes served with?
According to the recipe in Schønberg Erken's Stor kokebok (1914) they are served with fried meat and fish dishes. The stated quantity is 6 tomatoes for 4 servings.

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