Roasted Tomato Stuffed with Cod Confit, Sausage, Black Corn Bread and Herbs

Name: Roasted Tomato Stuffed with Cod Confit, Sausage, Black Corn Bread and Herbs (Tomate Assado, Recheado com Bacalhau Confitado, Farinheira, Broa de Milho Preta e Ervas Aromáticas)
Yield: Serves four
Cuisine: Portuguese
Ingredients: five-peppers mix, freshly ground; fresh thyme; 4 ripe, medium-sized tomatoes; 4 cans baked cod or one piece of soaked cod confit; fresh dill; 1 soup spoon of cuttlefish ink; olive oil; 3 slices corn bread; fleur de sel; 1 farinheira*

Tomate Assado, Recheado com Bacalhau Confitado, Farinheira, Broa de Milho Preta e Ervas Aromáticas

Preparation info

Serves
four

Difficulty
Medium

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

4 ripe, medium-sized tomatoes
1 farinheira*
4

Europe
Portugal
Burger

Method

Preparation

Carefully cut the tops from the tomatoes, preferably leaving a bit of stem attached, and set aside.

With a spoon, carefully hollow out the tomatoes, then sprinkle with a little salt and set aside.

Remove the skin from the farinheira, chop into rough pieces and sauté in a frying pan over low heat until cooked and soft. Whil