Deviled Tomatoes

Kim Biegacki


These tomatoes would be very good over a bed of rice or noodles. Even sliced and then put on a grilled sandwich. It is a very unique taste and very different from other recipes with cooked tomatoes.

Another recipe from Old-Time Farmhouse Cooking and from the Rural New Yorker August 1926.


★★★★★ 2 votes

4-6 people
5 Min
10 Min
Pan Fry


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  • 4-5 medium
  • 2 Tbsp
  • 1/2 tsp
    chopped onion
  • 1/2 Tbsp
    dry mustard
  • 1 pinch
    red pepper
  • 1 Tbsp
  • 1/2 tsp
  • 1 Tbsp

How to Make Deviled Tomatoes


  1. Put two tablespoons butter in a frying-pan and add one-half teaspoon onion juice (or chopped onion), one-half of a tablespoon dry mustard, a pinch of red pepper, one tablesppon sugar, one teaspoon salt (use 1/2), and one tablespoon vinegar. When the sauce is smooth and hot, lay in four of five medium size tomatoes cut in half, and cook until the tomoatoes are tender.

Printable Recipe Card

About Deviled Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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