Grilled Tomatoes
Recipe No. 644 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 644 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Tomatoes — 100 tomatoes
- Butter, melted — 2 pounds (1 No. 56 dipper)
- or — as needed
- French dressing — 1 quart (1 No. 56 dipper)
- Salt — as needed
- Pepper — as needed
Directions
- Wash tomatoes; cut into halves.
- Place in well greased baking pans. Brush with melted butter or French dressing (recipe No. 474). Sprinkle with salt and pepper.
- Bake in moderate oven (350° F.) about 20 minutes or until thoroughly heated but not soft.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Tomatoes — 8 tomatoes Butter, melted — 2½ oz or — to taste French dressing — 5 tbsp Salt — to taste Pepper — to taste
Dry bread crumbs may be sprinkled over tomatoes before baking.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 644, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.