Stuffed Tomatoes

Name: Stuffed Tomatoes (Tomates à la Provençal)
Cuisine: France
Ingredients: 6 medium-size tomatoes; salt; 1 medium-size onion, chopped fine; 2 cloves garlic, chopped fine; 1 tablespoon extra-virgin olive oil (if you’re using pancetta), or 2 tablespoons (if you’re using prosciutto or leftover meat), plus 1 tablespoon (for the sheet pan); 1 tablespoon extra-virgin olive oil (if you’re using pancetta), or 2 tablespoons (if you’re using prosciutto or leftover meat), plus 1 tablespoon (for the sheet pan); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 1 slice (4 ounces [115 g]) pancetta or prosciutto end, chopped fine, or 1 cup [450 g] meat from a stew, pot roast, or pot-au-feu, roast bird, or roast beef or lamb, chopped coarse (to about the size of large peas); 5 fresh sage leaves (don’t use dried sage), or 1 tablespoon finely chopped fresh marjoram leaves (chopped at the last minute with a few drops of olive oil), or ½ teaspoon dried thyme leaves; 5 fresh sage leaves (don’t use dried sage), or 1 tablespoon finely chopped fresh marjoram leaves (chopped at the last minute with a few drops of olive oil), or ½ teaspoon dried thyme leaves; 5 fresh sage leaves (don’t use dried sage), or 1 tablespoon finely chopped fresh marjoram leaves (chopped at the last minute with a few drops of olive oil), or ½ teaspoon dried thyme leaves; 5 fresh sage leaves (don’t use dried sage), or 1 tablespoon finely chopped fresh marjoram leaves (chopped at the last minute with a few drops of olive oil), or ½ teaspoon dried thyme leaves; 5 fresh sage leaves (don’t use dried sage), or 1 tablespoon finely chopped fresh marjoram leaves (chopped at the last minute with a few drops of olive oil), or ½ teaspoon dried thyme leaves; 2 cups [380 g] cooked long-grain rice (you’ll need to boil about ⅔ cup [125 g] raw rice to get this amount); 2 cups [380 g] cooked long-grain rice (you’ll need to boil about ⅔ cup [125 g] raw rice to get this amount); 1 cup [100 g] finely grated Parmigiano-Reggiano or other full-flavored hard cheese; 1 cup [100 g] finely grated Parmigiano-Reggiano or other full-flavored hard cheese; pepper

Tomates à la Provençal

Preparation info

Makes
6
First-Course or Side-Dish Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

With typical French thrift, Roger Vergé, one of Provence’s most renowned chefs, stuffs tomatoes by using leftover meat from a stew or a pot-au-feu. If you don’t happen to have any pot-au-feu hanging around, you can use leftover meat from roast beef, lamb, chicken, or turkey. You just scoop out the inside of the tomato and cook the pulp with herbs, onion, and garlic. Some cooks add sausage meat, but I’ve never cared much for it unless I’ve made it myself, so I substitute my standby favorites

Ingredients

Europe
France
Starter
Side dish
Provence

Ingredients

Method