Stuffed Tomatoes

Name: Stuffed Tomatoes (Tomates farcies)
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: Serves 6
Cuisine: French
Ingredients: 1 generous cup (300 g) leftover boiled beef or veal or pork; 7 oz. (200 g) salt pork; 1 clove garlic; 1 small bunch parsley; 4 tablespoons (60 g) butter; 1 egg; Salt, pepper, and nutmeg; Salt, pepper, and nutmeg; Salt, pepper, and nutmeg; 1 generous cup (300 g) leftover boiled beef or veal or pork; 1 generous cup (300 g) leftover boiled beef or veal or pork; 1 sprig thyme; 12 large tomatoes; 4 small onions; ¼ bay leaf; 3 slices of dry toast or melba toast; 1 cup (250 ml) milk

Tomates farcies

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

7 oz. (200 g) salt pork
1 generous cup (300

Main course
Gluten-free

Method

Soak the salt pork overnight in cold iced water (change the water several times). Once desalted, take the salt pork out and pat it dry. Place the salt pork in a saucepan, cover with cold water, bring to a boil, then lower the heat and simmer for about 1 hour. Drain and leave to cool before using.

One hour ahead of time, take all the ingredients out of the refrigerator. Wash the tomatoes