Stuffed tomatoes with basil sauce
Stuffed tomatoes with basil sauce
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| Stuffed tomatoes with basil sauce |
Number of people
-
4
+
8 tomatoes
800 g pork or pork/beef or pork/calf mixture)
1 clove of garlic
Parsley
2 eggs
2 tablespoons flour
Olive oil
Pepper
Salt
For the sauce (optional):
Tomato (or a can of tomato cubes ± 350g)
Tomato concentrate
1 bunch of fresh basil (or frozen basil)
20 cl of low-fat fresh cream
Pepper
Salt
Preparation
TOTAL TIME: 1H10
Preparation: 25 min
Cooking time: 45 min
Step 1
Cut a tomato hat, scoop out the tomatoes, (set aside the contents on the side) salt them inside and turn them over to drain them.
Step 2
Prepare the stuffing: mix in the bottom of a dish the 2 eggs beaten into an omelette, chopped parsley, salt and pepper, add the chopped and then the pressed garlic clove.
Step 3
Add the flour and about 1 tablespoon of olive oil, then mix vigorously. The preparation must come off the dish (by hand, it is more effective than with a fork!).
Step 4
Garnish the tomatoes with the prepared stuffing and put their hats back on. Pour a drizzle of olive oil over it and put it in a hot oven (200°C/thermostat 6/7) for about 40 minutes.
Step 5
Tomato and basil sauce: cook the contents of the tomatoes for at least 20 min, stirring regularly to prevent them from sticking to the bottom of the pan. Strain through a sieve to obtain a coulis.
Step 6
Add basil, cream, salt and pepper.
Step 7
If necessary, add tomato paste and a little more basil just before serving. Adjust the seasoning.
Step 8
Serve with rice or even pasta with basil sauce (optional).
I add my grain of salt
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