Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
65 K 4.2/5 (24 reviews)
1 hour 40 min.
Easy
10.10 €
4 tomatoes
10 IngredientsLast modified on: October 5th 2016
For 4 tomatoes, you will need:
- 1
4 tomatoes - 2
2 bayleaves - 3
2 cloves garlic - 4
fine (or table) salt - 5
1 onion - 6
1 Morteau sausage - 7
300 g cooked rice - 8
200 g cancoillotte - 9 salt
- 10
pepper - Total weight: 1,400 grams
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 8 min.
All in all: 1 hour 40 min.
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Step by step recipe
Stage 1 - ⌛ 15 min.
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.
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.
Meanwhile, sprinkle table salt inside the tomato shells, turn them upside down on a wire rack, and leave to drain.
Stage 5 - ⌛ 5 min.
Remove the skin from 1 Morteau sausage and either mince or chop finely.
Stage 6 - ⌛ 3 min.
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.
Add the chopped onion.
Stage 7 - ⌛ 5 min.
Cook for a further 5 minutes.
Stage 8 - ⌛ 2 min.
Tip into a bowl, then add 300 g cooked rice and 200 g cancoillotte...
Stage 9
...mix well, pepper lightly, but do not salt. The stuffing is now ready.
Stage 10 - ⌛ 30 min.
Preheat the oven to 390°F (200°C).
Stuff the tomatoes generously and bake for about 30 minutes.
Stuff the tomatoes generously and bake for about 30 minutes.
Stage 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.
Similarly, if you don't have cancoillote, use a creamy textured cheese, such as Le Mont d'Or, instead.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 200 RDI=20 % | 340 RDI=50 % | 1,860 RDI=90 % | 7,800 RDI: 90 % |
| Per 100 g | 7 RDI=3 % | 10 RDI=1 % | 20 RDI=4 % | 130 RDI=7 % | 560 RDI: 7 % |
| Per tomatoe | 30 RDI=10 % | 50 RDI=5 % | 90 RDI=10 % | 470 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 4 tomatoes : 10.10 €
- Per tomatoe : 2.55 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Gratin of chicken with rice and sautéed mushrooms, Nanou's egg rice, Rice and peas, Rice à l'italienne, Seafood rice salad, ... See them all 28
Cancoillotte
Like these other recipes: Mashed potatoes with cancoillotte cheese, "Haute patate" green beans, Eggs Comtoise, Comtois surprise bread, Chicken fillets with cancoillotte sauce, ... See them all 10
Tomato
Like these other recipes: Fried eggs with tomatoes, Vegetable tian, Tomato sauce (with fresh tomatoes), Pan bagnat, Mexican salad, ... See them all 76
Bayleaf
Like these other recipes: Polenta parmentier, Rabbit civet, Preserved lemons, Auvergne gratin, Pork Chops Champvallon style, ... See them all 66
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