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Stuffed Tomatoes



  • 1.

    Slice the tops off tomatoes and set aside.

  • 2.

    Hollow out the insides and reserve with the tomato tops.

  • 3.

    Pat the tomatoes dry inside with a tea towel, season with salt, and leave upside down on paper towel to drain for about half an hour.

  • 4.

    Chop three tomato tops, and reserve.

  • 5.

    Heat the olive oil in a sauté pan.

  • 6.

    Gently sauté the onions, shallots, garlic, until soft, about 10 minutes.

  • 7.

    Add the meat.

  • 8.

    Season with salt and pepper.

  • 9.

    Cook until fully done.

  • 10.

    Wet the bread and throw it in, breaking it up through the mix with a wooden spoon.

  • 11.

    Stir in the mustard, parsley or herbes de Provence, and Parmesan.

  • 12.

    Check the seasonings.

  • 13.

    Add a spoonful or two of milk, if needed to loosen.

  • 14.

    Preheat the oven to 350°F/180°C.

  • 15.

    Sliver a bit off the bottom of each tomato so they sit flat without wobbling.

  • 16.

    Stuff the tomatoes.

  • 17.

    Set in a baking pan.

  • 18.

    Scatter over a little more cheese.

  • 19.

    Bake until the tomatoes are soft and hot, about 30 minutes.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Stuffed Tomatoes.


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