Mireille Johnston

Tomates à la Brandade

Tomatoes Filled with a Dried Cod Mousse

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Ingredients

  • 3 tomatoes
  • 6 tablespoons Brandade
  • 2 tablespoons chopped

Method

Cut the tomatoes in half and scoop out some of the pulp. Turn them upside down and let them drain.

Fill the tomatoes with the brandade and sprinkle with parsley.