Comtoise stuffed tomatoes

Step by step recipe:

  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.
  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.
  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.

  4. 4 min.Comtoise stuffed tomatoes : Photo of step #4
    Peel 1 onion and chop finely.
  5. 5 min.Comtoise stuffed tomatoes : Photo of step #5
    Remove the skin from 1 Morteau sausage and either mince or chop finely.
  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.
  7. 5 min.Comtoise stuffed tomatoes : Photo of step #7
    Cook for a further 5 minutes.
  8. 2 min.Comtoise stuffed tomatoes : Photo of step #8
    Tip into a bowl, then add 300 g cooked rice and 200 g cancoillotte...
  9. Comtoise stuffed tomatoes : Photo of step #9
    ...mix well, pepper lightly, but do not salt. The stuffing is now ready.
  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.
  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.

Source:

Home made.

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