A dish from my childhood, often served by Maman Blanc. Savoury and delicious, this is a wonderful rustic supper to serve to family and friends.
|For the tomato sauce:|
|1||Medium white onion, finely chopped|
|3 tbsp||Olive oil|
|2 tbsp||Tomato puree|
|12||Ripe Roma tomatoes, seeded and chopped|
|2 pinches||Freshly ground, black pepper|
|3 pinches||Sugar (optional)|
|For the stuffed tomatoes:|
|3 leaves||Fresh basil|
|4 x 200g each||Marmande or beef tomatoes, top removed and flesh scooped out|
|For the stuffing:|
|20g||Banana shallot, finely chopped|
|2 cloves||Garlic, crushed|
|20||Flat leaf parsley, roughly chopped|
|1 sprig||Tarragon, leaves picked and roughly chopped|
|1 tbsp||Extra virgin olive oil|
|60g||Comté cheese, grated|
For the tomato sauce
- On a medium heat, in a medium saucepan (16cm) soften the onion for 3 minutes in the olive oil without letting it colour.
- Add the tomato puree and cook for one minute before adding the chopped tomatoes and seasoning.
- Cook on medium heat for a further 20 minutes. Taste, correct seasoning and add sugar if necessary.
- Pass the sauce through a moulin and reserve.
Preparing the tomatoes
- Preheat the oven to 180°C. Slice 1/3 off the top of the tomatoes to make a hat. With a spoon, scoop out the pulp and juices of the tomatoes into a bowl. Make sure you don’t remove too much of the inside of the tomato as this will weaken the wall and the tomato may split during cooking.
- In a large bowl mix together all the stuffing ingredients apart from the cheese, divide the stuffing equally between the tomatoes; top with the grated cheese and place the lid back on top of the tomato.
- Place them in a baking dish, drizzle with extra virgin olive oil and cook in the preheated oven to cook for 25 minutes.
Reheat the tomato sauce and pour into the baking dish around the stuffed tomatoes. Or you can serve directly onto individual plates and place a stuffed tomato on top.