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Stuffed Tomatoes

Daniel Gouret in Paris uses both ground pork and veal to give these tomatoes a more complex flavor. Fresh bread crumbs make the stuffing especially light.

Plus: More Pork Recipes and Tips

  • Servings: 4

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  • 3 tablespoons canola oil
  • 8 round medium tomatoes, halved crosswise
  • 1 tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/4 pound ground pork
  • 1/4 pound ground veal
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 large eggs, lightly beaten
  • 3/4 cup coarse fresh bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese


  1. Preheat the oven to 400°. Coat a rimmed baking sheet with 1 tablespoon of the oil. Using a melon baller or a grapefruit knife, hollow out the tomato halves, leaving thin yet sturdy cups; reserve the scooped out tomato flesh in a bowl. Set the tomato cups on the prepared baking sheet.
  2. In a large skillet, melt the butter in 1 tablespoon of the oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the ground pork and veal and season with the salt, pepper and nutmeg. Cook over moderately high heat, breaking up the ground pork and veal with a wooden spoon, until the meats lose their pink color, about 4 minutes; don't let them brown. Add the reserved tomato flesh to the skillet and cook until the juices evaporate, about 5 minutes.
  3. Transfer the meat mixture to a bowl and let cool slightly. Beat in the parsley, eggs, 1/4 cup of bread crumbs and the Parmesan. Spoon the stuffing into the tomato cups, mounding it slightly. Sprinkle the remaining 1/2 cup of bread crumbs over the tomatoes and drizzle with the remaining 1 tablespoon of oil.
  4. Bake the tomatoes for about 45 minutes, or until the sides are soft and the stuffing is hot throughout. Set 4 stuffed tomato halves on each plate and serve.

Make Ahead

The baked stuffed tomatoes can be refrigerated for up to 1 day. Cover them with foil and reheat in a 350° oven for 10 minutes, then uncover and bake for about 15 minutes longer, or until heated through.

Serve With

Rice pilaf.

Suggested Pairing

A lively, full-bodied red will balance the acidity of the tomatoes and have enough fruit to harmonize with the filling. Pick a Vin de Pays d'Oc from Languedoc-Roussillon.

Contributed By Photo © Anna Williams Published February 2000

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