Stuffed tomatoes are a traditional culinary speciality of French Mediterranean cuisine. Initially a dish reserved for the working classes because it was made with the ingredients available at hand, it has been revived by several French writers and chefs.
Ingredients
- 6 tomatoes
- 300g of sausage meat
- 1 clove of garlic
- 1 bouquet garni
- Parsley
- 2 onions
- 2 egg yolks
Preparation
- Preheat the oven to 180°C.
- Wash the tomatoes and remove its cap. Empty them with a small spoon and reserve the pulp.
- Prepare a coulis by straining the tomato pulp over a pan. Peel and crush the garlic. Add it to the pan, along with the bouquet garnit. Reduce the mixture over high heat.
- Prepare the stuffing. Wash and chop the parsley. Peel and chop the onions. Fry them in a knob of butter and mix them with the sausage meat. Stir in half the tomato coulis and the 2 egg yolks. Place the tomatoes in a gratin dish and fill with the stuffing.
- For a soft result, put the tomato caps back on. For a crispy result, leave them on the side.