Stuffed tomatoes from Jean Imbert

Stuffed tomatoes recipe from Jean Imbert

We only talk about him. 10 years after his victory in Top Chef , Jean Imbert , the favorite toque of the stars and of the new generation, replaces Alain Ducasse in the kitchen of the Plaza Athénée with his brand new restaurant in luxury brasserie mode: the Relais Plaza .

For the occasion, the chef has agreed to share with us his already cult recipe for stuffed tomato and pilau rice , inspired by his grandmother.

Ingredients for 4 persons

4 large tomatoes for stuffing

350 g minced meat

1 white onion

10 cl of chicken broth

3 cl of grape seed oil


For the tomato sauce:

3 beef heart tomatoes

1 shallot

4 sprigs of thyme

1 garlic clove in a shirt

2 cl of olive oil

Salt and pepper from the mill


For the pilau rice:

350 g of basmati rice

2 shallots

15g butter

1 clove of garlic

2 sprigs of thyme

4 cl of white wine

1 l chicken stock


Preparing the tomatoes for stuffing

Wash the tomatoes, cut off their caps, then remove the pulp. Salt the inside, turn them over, then let them drain on a rack for 12 hours in the refrigerator.

Preparation of the tomato sauce

Wash and cut the beef heart tomatoes in half. Arrange them on a roasting pan, add the shallot, peeled and cut into 3, the thyme and the clove of garlic in a shirt, then brush with olive oil, before seasoning with salt and pepper.

Cook in an oven at 150 ° C for 1 hour (the tomatoes should be soft and slightly caramelized), then mix in a blender.

Brown the minced meat in oil until browned, then drain it. Peel and chop the onion, then sweat it in the oil. Gather the two, then pour the tomato sauce on top and cook for 1 hour. Adjust the seasoning.

Stuff the tomatoes and bake them at 180 ° C for 20 minutes, basting them with spoonfuls of chicken stock. They should be barely caramelized (they will finish cooking with the rice).

Preparation of rice pilaf

Peel and chop the shallots , then sweat them in the foaming butter. Add the garlic clove in a shirt, the thyme, and finally the rice; make it pearl well.

Deglaze with the wine, wet with 70 cl of chicken stock and cook for 10 to 12 minutes. Pour the rice pilau into a gratin dish, then wet with the remaining chicken broth.

Arrange the tomatoes, then finish cooking in the oven at 160 ° C for 20 minutes; the rice should stick lightly to the sides of the dish and be toasted on top.


© Bobby Allin


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