Stuffed Tomatoes Provençal

Name: Stuffed Tomatoes Provençal
Cuisine: France
Ingredients: salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 egg, beaten; 1 tablespoon grated parmesan; 4 tablespoons boiled rice; tomato pulp; 1 clove garlic, crushed; 1 onion, finely chopped; finely-chopped fresh parsley; finely-chopped fresh tarragon; olive oil and butter; olive oil and butter; 1 ounce fat salt pork, diced; 6 ounces ground veal; 12 large ripe tomatoes for cases

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

12 large ripe tomatoes for cases
olive oil and butter

Europe
France
Side dish
Gluten-free
Mediterranean

Method

Cut tops off tomatoes, scoop out interiors and keep pulp for stuffing.

To Make Stuffing

Sauté meat and onion in olive oil. Mix remaining ingredients in a bowl and then add them to the meat and onion mixture. Add pepper and salt to taste. Sauté for a few minutes, stirring continuously, and then stuff scooped-out tomatoes with the mixture.

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