Stuffed Tomatoes

Name: Stuffed Tomatoes
Cuisine: French
Ingredients: 6 large tomatoes, unpeeled; 2 tablespoons virgin or pure olive oil; 2 tablespoons virgin or pure olive oil; 2 large yellow onions, finely chopped; 2 large cloves garlic, finely chopped; 2 anchovy fillets, rinsed and mashed; ½ cup fresh bread crumbs made from French bread; ½ cup fresh bread crumbs made from French bread; 1½ cups chopped cooked veal or beef or ¾ cup chopped cooked meat mixed with ¾ cup finely chopped boiled ham; 1½ cups chopped cooked veal or beef or ¾ cup chopped cooked meat mixed with ¾ cup finely chopped boiled ham; 1½ cups chopped cooked veal or beef or ¾ cup chopped cooked meat mixed with ¾ cup finely chopped boiled ham; 1½ cups chopped cooked veal or beef or ¾ cup chopped cooked meat mixed with ¾ cup finely chopped boiled ham; 1 link Italian fennel sausage, removed from its casing and crumbled; 4 oil-cured black olives, finely mashed; ¼ teaspoon grated lemon rind; Large pinch of dried thyme; Several fresh rosemary leaves, finely chopped; 1 large egg, beaten, or more if needed; Salt; Pepper from the mill

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is the popular French way to use leftover meats from Sunday roasts during the summer months. The usual accompaniment for this dish is a pilaf of rice.

Ingredients

6 large tomatoes, unpeeled
2 tablespoons virgin or pure olive oil
2

Europe
France
Leftovers
Side dish
Summer

Method

Remove a lid ⅓ inch thick from the top of each tomato. Place a strainer over a bowl. Using the tip of your finger, gently remove the seeds from each tomato, letting them fall into the strainer as well as the tomato juice. Cut the center ribs out without cutting through the outside of the fruit. Repeat