Stuffed Tomatoes – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Slice the tops off the tomatoes and keep them. Scoop out the pulp with a small serrated knife and a spoon, without piercing the skin. Save the pulp, then lightly season the insides with salt and pepper.
2. Place a baking tray in the freezer.
3. Sauté the carrots and onions in hot oil for 10 minutes. Season with salt and pepper, add the garlic and cook until fragrant. Deglaze with the Chardonnay and cook 5 minutes until the liquid has evaporated.
4. Spread the onion and carrot mixture on the frozen tray, then cool and refrigerate until needed.
5. Shred the cheeses and put them in a large bowl. Finely chop the parsley and add it to the cheese. Process the prosciutto until chopped and add it to the cheese mixture, then refrigerate.
6. In a very large bowl, season the ground pork and veal with salt and pepper. Add the eggs and mix thoroughly. Then add the remaining ingredients.
7. Fill the tomatoes with a large ice cream scoop.
8. Preheat the oven to 180°C (350°F) fan. Bake the stuffed tomatoes for 50 minutes, until the internal temperature reaches 80°C (175°F). The tops can be added halfway through, or baked separately on an oiled tray for 25 minutes.
9. To store: bake the tomatoes, cool completely, then seal in containers and freeze for up to 4 months. Reheat before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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