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Hymn to the stuffed tomato

Hymn to the stuffed tomato

Recipe from Frédérick .E. Grasser

3

Easy

1 h

Ingredients

  • 1 390g tin of Pâté Hénaff.
  • 6 small Hénaff sausages.
  • 1 80g slice of Paris ham with the fat but without the rind.
  • 120g sandwich bread
  • About 14 firm-fleshed tomatoes, 90g each.
  • 0.5l tomato coulis
  • 2 tablespoons olive oil.
  • 50g chopped garlic
  • 2 teaspoons ground gray pepper.
  • 80g white onions.
  • 1 teaspoon Tabasco
  • 4 mint leaves, chopped
  • 1 bunch chopped flat-leaf parsley.
  • 1 teaspoon fine salt

Preparation

  1. Wash tomatoes. Cut to ¾. Keep the caps with the stalks. Using a teaspoon, hollow out the inside of the pulp.
  2. Recover flesh and juice.
  3. Salt the bottoms of the tomatoes to exude them.
  4. Add 1 glass of water, salt and olive oil and set aside the tomatoes to be stuffed.
  5. Bring to the boil in a saucepan for 5 minutes.
  6. Pass through a vegetable mill and reserve the coulis.
  7. Place the hats in an oiled oven at 160°c for 1 hour.
    Set aside for decoration.
  8. Prepare the stuffing.
  9. Cut through the sausage casing, removing only the meat.
  10. Place the meats in the food processor with all the ingredients.
  11. Pulsate at low speed to mix. Then season as indicated in the recipe.
    Taste the cooked stuffing: shape into a mini-steak and cook in a very hot pan to better judge the seasoning.
    Using a fork, fill the tomatoes with the stuffing as far as they will go.
  12. Arrange them in the two pans, side by side, upside down (stuffing side up).
  13. Cook over medium heat for 30 minutes, turning each tomato gently over, continuing to cook over low heat on an insulated baking sheet and adding a little coulis.
  14. After an hour, carefully turn the tomatoes right side up in one pan.
  15. Pour coulis until it runs out. Juice turns brown. After two hours, stop cooking.
  16. Arrange the tomatoes in a gratin dish, strain the juice through a sieve and place the candied caps back on the stuffed tomatoes. Ideally, reheat the tomatoes in the microwave for 4 minutes.
  17. Serve in soup plates, topped with hot jus.

Product used

Tip

To use Pâté Hénaff for stuffing or shelling, it’s best to use it at room temperature to make it more malleable.

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