The simple stuffed tomatoes from Jean-François Trap

Recette Tomates Farcies Piege

Stuffed tomatoes, it's a huge kif. Especially when the tomatoes are in season and Jean-François Piège gives us his mind-blowing recipe, taken from his wonderful book Jean-François Trap pour tous, which the chef also serves at Clover Gordes .

The chef's advice? “I always prepare the stuffed tomatoes with leftover meat: I find the result softer and so much better than the sausage meat. I love serving them with rice ”.

1 / Preheat the oven to 180 ° C (th. 6).

2 / Salt the meat and brown it in a pan with a drizzle of olive oil . Once roasted, let it cool.

3 / Cut the tomatoes to three quarters, reserve the caps, hollow out the tomatoes and reserve the flesh.

4 / Mix the parsley and garlic .

5 / Chop the meat, add the parsley and the flesh of the tomatoes, then mix. Stuff the tomatoes. Place them in a baking dish. Drizzle generously with olive oil and bake for 45 minutes of cooking. Pepper and serve immediately.

livre jean francois piege pour tous aux editions hachette

© @Hachettecuisine @FredericLucano

Also discover the recipe for cherry clafoutis by Jean-François Trap .

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