1069 Tomates au Naturel

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Peel very small tomatoes and squeeze them in a clean cloth so as to keep their shape. Marinate with a little oil, vinegar, salt and pepper. Insert a small piece of parsley stalk into each tomato and pipe a small leaf of green butter on the side. These tomatoes may be stuffed before being marinated.

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