Comtoise stuffed tomatoes

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
30 min.	1 hour 8 min.	1 hour 40 min.

Step by step recipe

1	Peel 4 tomatoes (choose large ones), slice off the tops and scoop out the flesh with a teaspoon or pommes parisiennes spoon.
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	Meanwhile, sprinkle table salt inside the tomato shells, turn them upside down on a wire rack, and leave to drain.
4	Peel 1 onion and chop finely.
5	Remove the skin from 1 Morteau sausage and either mince or chop finely.
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	Cook for a further 5 minutes.
8	Tip into a bowl, then add 300 g cooked rice and 200 g cancoillotte...
9	...mix well, pepper lightly, but do not salt. The stuffing is now ready.
10	Preheat the oven to 390°F (200°C). Stuff the tomatoes generously and bake for about 30 minutes.
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.

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