Stuffed Tomatoes

Tomates à la Provençal

Preparation info

  • Makes

    6

    First-Course or Side-Dish Servings
    • Difficulty

      Easy

Appears in

Glorious French Food

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