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.
62 K 4.2/5 (24 reviews)
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Last modified on: October 5th 2016
For 12 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.
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Step by step recipe


Stage 1 - 15 min.
Comtoise stuffed tomatoes : Stage 1
Peel 12 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 6 bayleaves and 6 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 3 onions and chop finely.

Stage 5 - 5 min.
Comtoise stuffed tomatoes : Stage 5
Remove the skin from 3 Morteaux 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 900 g cooked rice and 600 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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe320 RDI=120 %590 RDI=60 %1,020 RDI=160 %5,590 RDI=280 %23,390 RDI: 280 %
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 12 tomatoes : 30.30 €
  • 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.
This recipe uses (among others)
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