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Les Tomates Farcies aux Royans
Tomatoes stuffed with sardines
- Serves
4
- Difficulty
Medium
Published 1991
Another way of stuffing tomatoes is with the tiny, fresh sardines called royans, found in the Bay of Biscay.
Ingredients
4 4 2 4</
Method
To make replaceable ‘hats’, cut a thick slice crossways from the top of each tomato. Empty the juice and pips and inside each tomato crush to a pulp with a fork the remainder of the flesh. Season them with salt and pepper, replace the ‘hats’ and cook in a buttered dish in a moderate oven (180°C, 350°F, Gas Mark 4) for 20 minutes.
While they are cooking, clean the sardines and dry them.
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