Stuffed tomatoes from Cédric Hervet

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

Cooking with open door. 

Ingredients: 

• 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.