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Comtoise stuffed tomatoes

Name: Comtoise stuffed tomatoes
Prep time: 28 min
Cook time: 1 h 8 min
Total time: 1 h 36 min
Yield: 4 tomatoes
Cuisine: French
Ingredients: 4 tomatoes; 2 bayleaves; 2 cloves garlic; fine (or table) salt; 1 onion; 1 Morteau sausage; 300 g cooked rice; 200 g cancoillotte; salt; pepper

These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.

66 K 4.2/5 (24 reviews)

1 hour 40 min. difficulté

Easy

10.10 €

4 tomatoes

10 Ingredients

Last modified on: October 5^th 2016

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 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.

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 4 - ⌛ 4 min.

Peel 1 onion and chop finely.

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.

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.

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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	110 RDI=40 %	200 RDI=20 %	340 RDI=50 %	1,860 RDI=90 %	7,800 RDI: 90 %
Per 100 g	7 RDI=3 %	10 RDI=1 %	20 RDI=4 %	130 RDI=7 %	560 RDI: 7 %
Per tomatoe	30 RDI=10 %	50 RDI=5 %	90 RDI=10 %	470 RDI=20 %	1,950 RDI: 20 %

Possible allergens in this recipe: milk

How much will it cost?

For 4 tomatoes : 10.10 €
Per tomatoe : 2.55 €

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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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