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Name: Comtoise stuffed tomatoes
Prep time: 28 min
Cook time: 1 h 8 min
Total time: 1 h 36 min
Yield: 4 tomatoes
Cuisine: french
Ingredients: 4 tomatoes; 2 bayleaves; 2 cloves garlic; fine (or table) salt; 1 onion; 1 Morteau sausage; 300 g cooked rice; 200 g cancoillotte; salt; pepper

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Comtoise stuffed tomatoes

These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.

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Last modified on: October 5^th 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: 1,397 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
28 min.	1 hour 8 min.	1 hour 36 min.

Preservation:

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?

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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 by day for a woman (change to a man).

How much will it cost?

For 4 tomatoes : 10.09 €
Per tomatoe : 2.52 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Tomato ladybirds, Seared tuna with lemon and lime, Rice and peas, Prawn salad with a crunch, ... All
	Cancoillotte: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Comtoise tart for Seàn, Eggs Arsène, Endive gratin with cancoillotte, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Tomatoes Provençal, Guacamole, Salade Niçoise, Italian toast, Tomatoes Macédoine , ... All
	Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Beurre d'escargot, Pesto, Penne with purple artichokes, Like a Boursin with garlic and herbs, ... All

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