The prize winning recipe for the tomato recipe contest run by The Baltimore Sun was Stuffed Baked Tomatoes submitted by Mrs. Harry A. Fagan of 1505 East Fort Avenue.
Stuffed Baked Tomatoes. Select large, firm, perfect tomatoes and wipe each one carefully with dry cloth. Cut out the heart, taking care not to crack or cut the skin of the tomato. Now take 1 large cupful of finely picked bread crumbs, and thoroughly salt and pepper them. Add 1 teaspoonful of onion juice, 1 teaspoonful each of parsley, capers and olives, each chopped fine, 1 teaspoonful of olive oil and melted butter (a teaspoonful of each, or two of either the oil or butter, according to one’s taste). Mix all thoroughly with the bread crumbs. Make a cream of 1/2 cup of milk and 2 teaspoonfuls of flour, add to the other ingredients and thoroughly mix. Fill tomatoes with as much as they will hold, place a lump of butter on top, and bake about 1/2 to 3/4 of an hour, being careful not to let them bake until the skins break, being also careful to let them bake until done. I have been told they are “the best ever.” I trust others will enjoy the results as well as my friends and myself have.