Tomates Farcies
This simple and delicious stuffed tomato recipe by chef Eric Ripert is a perfect way to use the last tomatoes of the season. Kindly provided by our friends over at Kalamata's Kitchen.
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Main Course
4
Eric Ripert
4 medium tomatoes
Sea salt
Ground white pepper
1/2 cup fine breadcrumbs
1 clove garlic, very finely chopped
1 Tbsp parsley, finely chopped
1 Tbsp basil, finely chopped
½ Tbsp thyme, finely chopped
1 ½ Tbsp grated parmesan cheese
Olive oil
Preheat your oven to 350°F and place a rack in the center.
Using a paring knife core the tomatoes. The use a small spoon to gently scoop out the center of each tomato. Season the interior salt and freshly ground white pepper.
In a bowl mix together the bread crumbs, garlic, parsley, basil, thyme, and parmesan. Add a splash of olive oil and mix well. Divide the mixture evenly between the 4 tomatoes and place them in a baking dish.
Bake for 30 minutes, or until the breadcrumbs are nicely browned and the tomatoes are soft.
From Christian: If you have trouble sourcing fresh herbs, you can always use our Riviera Herbs blend, just rehydrate 3-4 teaspoons with some of juice squeezed from the tomato pulp you removed, then mix with the breadcrumbs. And for a bit of heat and a new flavor, try adding some Shabazi N38.
Questions? Contact helen@laboiteny.com
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