Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
56 K 4.2/5 (24 reviews)
1 hour 40 min.
Easy
4 tomatoes
10 IngredientsLast modified on: October 5th 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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 8 min.
All in all: 1 hour 40 min.
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 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.
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.
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.
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 % |
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)
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Seafood rice salad, New Italian-style peas, Rice and fresh spinach salad, Gratin of chicken with rice and sautéed mushrooms, Rice à la grecque, ... See them all 26
Cancoillotte
Like these other recipes: Eggs Arsène, Eggs Comtoise, Comtois surprise bread, Endive gratin with cancoillotte, Mashed potatoes with cancoillotte cheese, ... See them all 8
Tomato
Like these other recipes: Mexican ceviche, Avocado and smoked salmon terrine , Tomato omelette, Tomato tatin, Thin tomato jelly and avocado tart, ... See them all 74
Bayleaf
Like these other recipes: Spaghetti Bolognese, Feta and spinach brik pie, Baker's chicken and potato tart, Chicken "cantina", Beef braised in reduced red wine, ... See them all 64
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.