Post by Anne on Jun 18, 2007 4:31:30 GMT -5
OK Becky, another tomato receipe : stuffed tomatoes is a very popular French dish, only you'll very rarely find it in restaurants except for some bistros, people usually cook that at home .
For four people :
- 8 middle-sized tomatoes
- 100 gr of old doughy part of bread
- 150 gr of dried or smoked ham, roughly minced
- 150 gr minced pork
- 150 gr minced beef
- 2 eggs
- some onion, much garlic, parsley and/or basil
- milk
- olive oil
Cut a kind of small hat on top of each tomato and empty the inside of the tomatoes with a spoon, taking care of not piercing them . Turn the empty tomatoes upside down while you prepare the stuffing to help them drain .
Stuffing : crumble the doughy part of the bread into a bowl and
damp it with milk for a while . Mix the minced meats, roughly minced country ham, eggs, drained bread, thinly sliced onions and garlic, the herbs and some salt and pepper .
Put the stuffing into the tomatoes and put their "hat" back on . Put them in an oven dish and baste them with olive oil . If I have some stuffing left because I made too much, I simply put it between the tomatoes, in addition to some of the "inside" of the tomatoes that I have minced and salted . Cooking is at least 45 min in a 200 °C oven . I like it when the "hats" of the tomatoes get a bit overcooked .
BTW, you can decide to make some changes in the content of the stuffing .
Now I am exhausted from translating
For four people :
- 8 middle-sized tomatoes
- 100 gr of old doughy part of bread
- 150 gr of dried or smoked ham, roughly minced
- 150 gr minced pork
- 150 gr minced beef
- 2 eggs
- some onion, much garlic, parsley and/or basil
- milk
- olive oil
Cut a kind of small hat on top of each tomato and empty the inside of the tomatoes with a spoon, taking care of not piercing them . Turn the empty tomatoes upside down while you prepare the stuffing to help them drain .
Stuffing : crumble the doughy part of the bread into a bowl and
damp it with milk for a while . Mix the minced meats, roughly minced country ham, eggs, drained bread, thinly sliced onions and garlic, the herbs and some salt and pepper .
Put the stuffing into the tomatoes and put their "hat" back on . Put them in an oven dish and baste them with olive oil . If I have some stuffing left because I made too much, I simply put it between the tomatoes, in addition to some of the "inside" of the tomatoes that I have minced and salted . Cooking is at least 45 min in a 200 °C oven . I like it when the "hats" of the tomatoes get a bit overcooked .
BTW, you can decide to make some changes in the content of the stuffing .
Now I am exhausted from translating
Let the riot begin! LOL - 
hahahha