Jean-François Piège's Stuffed Tomatoes
Jean-François Piège's Stuffed Tomatoes are a refined take on a classic dish. This recipe features ripe, juicy tomatoes that are hollowed out and filled with a flavorful mixture. The stuffing typically includes a combination of ground meat (such as beef or pork), breadcrumbs, herbs, and sometimes rice or vegetables, all seasoned to perfection. The stuffed tomatoes are then baked until the tomatoes are tender and the filling is cooked through, creating a delicious and aromatic dish. This elegant version of stuffed tomatoes showcases Piège's culinary expertise and is perfect for a sophisticated dinner or a special occasion.
Ingredients
- 1.8 lbs Leftover roast beef
- 1.8 lbs Cooked veal
- 16 Small tomatoes
- 1 Large white onion
- 1 Bunch flat-leaf parsley
- 3 cloves Garlic
- 2 Sprigs thyme
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 160°C (320°F). Wash and cut off the tops of the tomatoes about 5 mm below the stem to create lids.
- Remove the seeds with a small spoon. Strain the pulp through a sieve and reserve the juice. Season the inside of the tomatoes with salt and pepper.
- Finely chop the leftover roast beef and cooked veal with a knife. Peel and finely chop the white onion. Wash and chop the flat-leaf parsley and peeled garlic cloves.
- In a pan, sweat the onion, then add the meats, garlic, and parsley. Season with salt and pepper. Add the reserved tomato juice and mix. Cook for 3 minutes. Transfer the mixture to a bowl.
- Fill the tomatoes with the stuffing, letting it mound 1 to 2 cm above the top. Place the lids back on each tomato.
- Arrange the tomatoes in a gratin dish that has been rubbed with garlic. Season with salt, pepper, and a drizzle of olive oil. Add the thyme sprigs. Bake for about 15 minutes.
- Serve immediately.
Video
Notes
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