Traditional Stuffed Tomatoes
Ingredients
- 4 pcRound tomato (hollowed out)
- 300 gPork and beef stuffing (plain)
- 1 pcYellow onion (finely chopped)
- 1 pcGarlic (minced)
- 10 gFlat-leaf parsley (chopped)
- 50 gTraditional French bread (crumb only)
- 50 mlWhole milk
- 1 pcEgg (beaten)
- 2 tbspExtra virgin olive oil
- 1 pcThyme (whole sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Wrinkled tomato skin holding a juicy, seasoned meat filling. The cooking juices reduce at the bottom of the dish into a concentrated vegetable syrup that coats the spoon.
- 1
Cut the tops off the round tomatoes. Scoop out the inside with a spoon without piercing the skin. Salt the inside and turn the tomatoes upside down on a rack to let the excess water drain.
- 2
Soak the bread in whole milk. Mince the yellow onion, garlic, and flat-leaf parsley. In a mixing bowl, combine the pork and beef stuffing with the egg, squeezed bread, and aromatics. The texture should be soft and consistent.
- 3
Generously fill each tomato with the stuffing. Replace the tops. Arrange the tomatoes in a baking dish, add a sprig of thyme, and drizzle with olive oil. Bake at 180°C until the meat is cooked through and the skin is lightly browned.
Frequently asked questions
How do you get this dish right?
- Don't throw away the tomato pulp: blend it to create a sauce base or a broth.
- If your tomatoes are very juicy, place a teaspoon of raw rice at the bottom of each tomato before stuffing to absorb excess juice.
How long does this dish keep?
Keep for up to 3 days in the refrigerator. Reheat gently in the oven at 150°C to avoid drying out the stuffing.
