Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
27K 24 4.2
Last modified on: October 5th 2016
Keywords for this recipe:TomatoesStuffedMorteau sausageCancoillotte cheeseRegional recipeFor 4 tomatoes, you will need:
- 0
4 tomatoes - 1
2 bayleaves - 2
2 cloves garlic - 3
fine (or table) salt - 4
1 onion - 5
1 Morteau sausage - 6
300 g cooked rice - 7
200 g cancoillotte - 8 salt
- 9
pepper - Total weight: 1,397 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 28 min. | 1 hour 8 min. | 1 hour 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,862 Kcal or 7,796 Kj | 91 gr | 56 gr | 143 gr |
| 93 % | 35 % | 5 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 133 Kcal or 557 Kj | 7 gr | 4 gr | 10 gr |
| 7 % | 3 % | <1 % | 2 % |
| Per tomatoe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 465 Kcal or 1,947 Kj | 23 gr | 14 gr | 36 gr |
| 23 % | 9 % | 1 % | 5 % |
How much will it cost?
- For 4 tomatoes : 10.09 €
- Per tomatoe : 2.52 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Creamy rice with green asparagus and sorrel , Rice and fresh spinach salad, Cajun pork with rice., Grilled fillet of salmon with corn salad cream, Tomato ladybirds, ... All |
| Cancoillotte: You can get more informations, or check-out other recipes which use it, for example: Creamy Comtoise artichoke gratin, Risotto-style celeriac, Endive gratin with cancoillotte, Eggs Comtoise, Comtoise tart for Seàn, ... All |
| Tomato: You can get more informations, or check-out other recipes which use it, for example: Vegetable tian, Mexican ceviche, Cheese and tomato tart, Tomatoes Provençal, Guacamole, ... All |
| Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Roast beef "like they do it in Santa Fe", Rabbit civet "à la normande", Fish in white wine, Oxtail Parmentier, Spicy seafood plancha, ... All |
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