Stuffed tomatoes from Cédric Hervet

Facebook groups : Pain au Levain & Co, Four à bois & Co, Passion cuisine & Co

Cooking with open door. 


  • 9 big tomatoes from the garden
  • 600 g sausage meat
  • 2 cloves of garlic candied in the oven
  • A piece of crumbled sourdough bread
  • 1 onion
  • 2 eggs
  • 1 bunch of flat-leaf parsley
  • Salt
  • Pepper
  • Chilli (optional)
  • A generous handful of rice to cook in the bottom of the dish with the tomato juice.

Preparation : 

  1. Scoop out the pulp of the tomatoes and slice onions and place them in a pan and sweat them.
  2. In a deep dish, mix by hand :Sausage meat / Eggs / Chopped parsley /Adjust the seasoning of the raw mix if necessary (the sausage meat is already salty) / Bread /2/3 of the sweated tomatoes and onions
  3. Stuff the tomatoes with the mixture and add a tablespoon of tomato onion on top.
  4. Place the lids onto the tomatoes .
  5. Add the rice to the bottom of the dish and a glass of water.
  6. Cook at 200 °C for 45 minutes as I do in a wood-fired oven. (You have to rotate the dish during cooking to get an even baking under the flame).

Bon appétit... and go here to discover all our recipe ideas with a wood oven!

Good to know: if you are lucky enough to have a garden, you can reuse the cooled ashes in your vegetable garden or at the foot of your rose bushes. Ashes are rich in elements that promote plant growth.


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