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.
58 K 4.2/5 (24 reviews)
Grade this recipe:
Keywords:
Last modified on: October 5th 2016
For 4 tomatoes, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 8 min.
All in all: 1 hour 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Comtoise stuffed tomatoes
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
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
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
Peel 1 onion and chop finely.

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

Stage 6 - 3 min.
Comtoise stuffed tomatoes
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
Cook for a further 5 minutes.

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

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

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

Stuff the tomatoes generously and bake for about 30 minutes.

Stage 11
Comtoise stuffed tomatoes
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.
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 recipe110 RDI=40 %200 RDI=20 %340 RDI=50 %1,860 RDI=90 %7,800 RDI: 90 %
Per 100 g7 RDI=3 %10 RDI=1 %20 RDI=4 %130 RDI=7 %560 RDI: 7 %
Per tomatoe30 RDI=10 %50 RDI=5 %90 RDI=10 %470 RDI=20 %1,950 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 tomatoes : 10.10 €
  • Per tomatoe : 2.55 €

Change currency:

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)
Other recipes you may also like
Guacamole
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26th 2011304 K4.1 1 hour 25 min.
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2nd 2012298 K5 15 min.
Real home-made chips*
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
December 30th 2019440 K5 1 hour 50 min.
Rata-tart
Rata-tart
"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp.
October 27th 201381 K4.2 1 hour 15 min.
Tagliatelle with cockles
Tagliatelle with cockles
In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle...
June 24th 2018150 K 14.7 2 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 e-mail address 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