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.
68 K 4.2/5 (24 reviews)474439
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Last modified on: October 5th 2016
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For 4 tomatoes, you will need:

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Times for this recipe
Preparation
30 min.
Cooking
1 hour 8 min.
All in all
1 hour 40 min.
Preparation 30 min.
Cooking 1 hour 8 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - ⌛ 15 min.
Comtoise stuffed tomatoes : Stage 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 : Stage 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 : Stage 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 : Stage 4
Peel 1 onion and chop finely.

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

Stage 6 - ⌛ 3 min.
Comtoise stuffed tomatoes : Stage 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 : Stage 7
Cook for a further 5 minutes.

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

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

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

Stuff the tomatoes generously and bake for about 30 minutes.

Stage 11
Comtoise stuffed tomatoes : 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.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well.
Source: Home made.
Nutritional information
Proteins CarbohydratesFats CaloriesEnergy
Per 100 g7 g RDI=12 %14 g RDI=5 %24 g RDI=33 %133 kcal RDI=7 %558 kJ RDI=7 %
Per tomatoe26 g RDI=41 %49 g RDI=19 %85 g RDI=117 %465 kcal RDI=23 %1,949 kJ RDI=23 %
Whole recipe105 g RDI=163 %196 g RDI=74 %340 g RDI=467 %1,861 kcal RDI=93 %7,796 kJ RDI=93 %
Whole recipe
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
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.
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