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 bunch of flat-leaf parsley
A generous handful of rice to cook in the bottom of the dish with the tomato juice.
Scoop out the pulp of the tomatoes and slice onions and place them in a pan and sweat them.
In a deep dish, mix by hand :
Adjust the seasoning of the raw mix if necessary (the sausage meat is already salty).
2/3 of the sweated tomatoes and onions
Stuff the tomatoes with the mixture and add a tablespoon of tomato onion on top.
Place the lids onto the tomatoes .
Add the rice to the bottom of the dish and a glass of water.
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).
Enjoy your meal
- Posted on