Stewed Tomatoes

1 medium tomato ...................= 16 Calories.

1 cup canned tomato..................=51 Calories.

Canned or fresh tomatoes may be used. To prepare fresh tomatoes wash, pour boiling water over them and then peel and cut into pieces, put in saucepan and cook slowly twenty minutes, stirring occasionally. Add a few bread or cracker crumbs and season with butter, salt and pepper. Bread and cracker crumbs may be omitted. A little sugar may be added if tomatoes are very acid.

Baked Tomatoes

1 medium tomato = 16 Calories. "Wash, dry and remove a thin slice from stem end of tomato. Remove seeds and pulp, and drain off most of the liquid; to the pulp add an equal quantity of cracker crumbs, season with salt and pepper and a little chopped onion, or a few drops of onion juice. Refill tomatoes with mixture and place in a buttered tin; sprinkle with buttered cracker crumbs, bake twenty to thirty minutes in a hot oven.

Scalloped Tomatoes (Fob, The Diabetic), 165 Calories

(Individual Rule.) 1 large ripe tomato. 3 Gum Gluten Biscuit Crisps.

Salt, pepper. 2 teaspoons butter.

Into a well-buttered individual baking dish place one crushed Biscuit Crisp; and place on top of this one-half the tomato, from which the skin has been removed and then cut in small pieces; season well with salt, pepper and bits of butter. Add another layer of crumbs (one crushed Biscuit Crisp), then the remaining tomato and seasoning, lastly crumbs. Place bits of butter on top, put in slow oven and bake twenty to thirty minutes.