Les Tomates Farcies à l’Albigeoise

Stuffed tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

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Continuing the idea of the all in one dish, here are two more recipes for stuffed vegetables, this time tomatoes. The large Marmande and St Pierre tomatoes that are grown throughout the region are essential, just as they are to make a tomato salad or a tomato sauce. Both varieties have plenty of flesh, hardly any white core, and not too much liquid. The flavour is very sweet and fruity; a fresh tomato sauce made with these, plus a little onion, parsley and garlic, has to be tasted to be bel