STUFFED TOMATOES

From 1922:

Take 4 large tomatoes, wipe them, put them on a plate, and cut off a small round from the top with a sharp knife, and as much of the inside as can be got at, leaving the sides of the tomatoes entire. Chop some ham, the inside of the tomatoes, some red and black pepper, a little salt, some vinegar, a teaspoonful of sugar, 3 onions chopped very fine, and a sprig of thyme. Put all these into a saucepan over the fire, and stir the contents with a spoon until they are reduced (about 10 minutes). Pass it all through a hair sieve and fill the tomatoes’ walls with the mixture. Put them into a hot oven on a dish in which they can be served, with a piece of butter on each tomato, and slightly cook. Serve hot.