Stuffed Tomatoes

Tomates farçies

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

‘Ripe tomatoes – you are the joy of the world and the volupté of the guts. Your bittersweet flesh is as nourishing as the breast and as pink as a lady’s vulva.’ So says Joseph Delteil about his favourite vegetable. Stuffed tomatoes, often side by side with half a baked potato in its skin, sprinkled with salt and pepper and olive oil and browned in the oven, may be a cliché, but taste wonderful and are an essential accompaniment to roast or grilled meat.