Stuffed Tomatoes

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.

Stuffed Tomatoes

Ingredients Required

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
4 pinches Salt
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:
200g Pork mince
60g Fresh breadcrumbs
1 Egg yolk
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

Cooking Method

For the tomato sauce

  1. On a medium heat, in a medium saucepan (16cm) soften the onion for 3 minutes in the olive oil without letting it colour.
  2. Add the tomato puree and cook for one minute before adding the chopped tomatoes and seasoning.
  3. Cook on medium heat for a further 20 minutes. Taste, correct seasoning and add sugar if necessary.
  4. Pass the sauce through a moulin and reserve.

Preparing the tomatoes

  1. 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.
  2. 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.
  3. Place them in a baking dish, drizzle with extra virgin olive oil and cook in the preheated oven to cook for 25 minutes.

To serve

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.