Provence-style stuffed tomatoes with a lamb jus
French Cooking Academy · ♥ 604 likes · 15.4K views · 13 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole large tomatoes
- 3 tbsp tomato flesh
Cut a hat off the top of each tomato (halve very large ones), leaving a thick base.
Cutting and hollowing the tomatoes
Hollow the tomatoes gently with a spoon, removing the compartments bit by bit but leaving some flesh so they stay juicy; keep the pulp.
- salt
Sprinkle a little salt inside and set the tomatoes upside down in a dish to drain their juice.
- parsley
- duxelles of mushroom
- Madeira wine
Season the raw mixed-meat stuffing with a little salt and more parsley, add the mushroom duxelles, some tomato flesh and a little Madeira, and mix by hand.
Making the meat stuffing
- 1 whole garlic clove
- black pepper
- breadcrumbs
Taste, then add one garlic clove and a good grind of black pepper.
- 3–4 tbsp stuffing meat
Steady wobbly tomatoes, fill each with about three or four tablespoons of stuffing, and top with a little breadcrumbs.
Filling the tomatoes
- butter
Set them in a buttered dish, put a little slice of butter on each and drizzle with olive oil.
- olive oil
- lamb cutlets
Bake without the hats at 180 degrees Celsius (356 Fahrenheit) for 20 to 25 minutes; not at a high temperature.
For the jus, fry the leftover lamb cutlet trimmings until coloured, about five minutes.
- tomato pulp
- rosemary
- 100 ml vegetable stock
- black pepper
Deglaze with tomato pulp, add a little rosemary, about 100 ml of vegetable stock and a little black pepper, and simmer while the tomatoes cook (said as 'a good 50 minutes').
With very fresh, juicy tomatoes, drain off the juice that collects during cooking again and again, or they burst.