The tomato rises in Paris with the Marseillais
The tomato rises in Paris with the Marseillais
Coming from South America, the tomato has long been considered poisonous. Yet it is one of the most consumed vegetables!
Indeed, the tomato rose to Paris in the wake of the Marseillais, who came to defend the Republic in 1792.
Here is a recipe for Provencal-style stuffed tomatoes.
Ingredients for six:
12 Pineapple tomatoes, 2 onions, 40g of unsalted butter, 600g of sausage meat, 300g of ground beef, 1 clove of garlic, 2cl of olive oil, fine salt, pepper, chives.
**Preparation **:
Cut off the tops of the tomatoes and hollow them out a little to make room for the stuffing. Arrange them in the baking dish. Peel the onions and finely chop them, peel the garlic and remove the germ in the middle, cut the chives. Mix everything with the meat, oil, butter, salt and pepper. Fill the tomatoes with the stuffing obtained.
Preheat your oven to 240°C, bake the tomatoes without their caps. Cook for half an hour to three quarters of an hour (to check, plunge the tip of a knife into the heart and put it on your hand, it should not burn but be hot), add the caps and put back in the oven for 5 minutes.
Serve (possibly with white rice but it is not necessary), and coat with cooking sauce to which we will have added a little olive oil, whisking well.
