Comtoise stuffed tomatoes


Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
17,2944.0/5 for 21 ratings
Grade this recipe:

Last modified on: October 5th 2016

For 4 tomatoes, you will need:

Change those ingredients for: 2 tomatoes 4 tomatoes 8 tomatoes 12 tomatoes

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
28 min.1 hour 8 min.1 hour 36 min.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 15 min.
Comtoise stuffed tomatoes : Photo of step #1
Peel 4 tomatoes (choose large ones), slice off the tops and scoop out the flesh with a teaspoon or pommes parisiennes spoon.

Stage 2 - 30 min.
Comtoise stuffed tomatoes : Photo of step #2
Put the tomato flesh into a saucepan with 2 bayleaves and 2 cloves garlic. Salt and pepper, then reduce on low heat to make a concentrated tomato sauce.

Stage 3 - 2 min.
Comtoise stuffed tomatoes : Photo of step #3
Meanwhile, sprinkle table salt inside the tomato shells, turn them upside down on a wire rack, and leave to drain.

Stage 4 - 4 min.
Comtoise stuffed tomatoes : Photo of step #4
Peel 1 onion and chop finely.

Stage 5 - 5 min.
Comtoise stuffed tomatoes : Photo of step #5
Remove the skin from 1 Morteau sausage and either mince or chop finely.

Stage 6 - 3 min.
Comtoise stuffed tomatoes : Photo of step #6
Transfer the Morteau sausage to a frying pan on high heat and cook for 2 or 3 minutes, then discard any excess fat.

Add the chopped onion.

Stage 7 - 5 min.
Comtoise stuffed tomatoes : Photo of step #7
Cook for a further 5 minutes.

Stage 8 - 2 min.
Comtoise stuffed tomatoes : Photo of step #8
Tip into a bowl, then add 300 g cooked rice and 200 g cancoillotte...

Stage 9
Comtoise stuffed tomatoes : Photo of step #9
...mix well, pepper lightly, but do not salt. The stuffing is now ready.

Stage 10 - 30 min.
Comtoise stuffed tomatoes : Photo of step #10
Preheat the oven to 390°F (200°C).

Stuff the tomatoes generously and bake for about 30 minutes.

Stage 11
Comtoise stuffed tomatoes : Photo of step #11
Serve hot, with a little of the sauce made from the tomato flesh.

Remarks

If you don't have Morteau sausage, you can use another type of smoked sausage or plain sausagemeat, though it won't be quite as good.

Similarly, if you don't have cancoillote, use a creamy textured cheese, such as Le Mont d'Or, instead.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Cooked riceCooked rice: You can get more informations, or check-out other recipes which use it, for example: Tomatoes Provençal, Pollack fillet baked with rice and vegetables., Grilled fillet of salmon with corn salad cream, Seared tuna with lemon and lime, Rice and peas, ... All
CancoillotteCancoillotte: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Comtoise tart for Seàn, Endive gratin with cancoillotte, Eggs Comtoise, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Little vegetable omelettes, Tomatoes Macédoine , Hot tomato sauce, Mixed salad, Salade Niçoise, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Duo of slow-cooked pork, Feta and spinach brik pie, Mexican-style pork medallions , Oxtail Parmentier, Sausage and lentils "en cocotte", ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-10-27)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page