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Provence style stuffed tomatoes are delicious and easy to make, but you need to make sure you choose the 'right' tomatoes. At the vegetable market in the Place Richelme in Aix en Provence, I picked a variety of large tomatoes that looked perfect for stuffed tomatoes. However by the looks of my final product, while delicious, I may have selected the wrong type! I was after the Marmande variety hailed as the king category for stuffed tomato recipes.
So, the lesson learned: look for the label of origin that certifies where your product is from or ask the stall owner.
Ingredients to make Provence style tomatoes:
4 large tomatoes (select a variety that remain sturdy in high heat and that don't render to much juice)
400 grams of stuffing
1 garlic clove
3 tablespoons of fresh tomato flesh
1 tablespoon of either cognac, Armagnac or Madeira wine
4 teaspoon of butter
2 tablespoon of olive oil
4 tablespoons of breadcrumbs
Salt and pepper.
For the Duxelle of mushroom:
250 grams of button mushroom
1 tablespoon of shallots (finely chopped)
1 tablespoon of onions (finely chopped)
2 tablespoon of chopped parsley
Salt and pepper for seasoning
duxelle video recipe
Optional lamb jus:
4 pieces of fatty lamb meat trimming
100 ml of vegetable stock
50 ml of fresh pulp from the tomatoes you use
Half a teaspoon of rosemary
A pinch of black pepper
Note for the stuffing:
The stuffing for the tomatoes can be made with any left over roasted meats (pork, chicken, veal or beef). You can also buy pre-made stuffing at your local butcher.
Another option is to buy french style pure pork sausages, extract the meat and mix with a premium lean beef mince along with a small amount of finely diced raw ham.
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