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
February 2000
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Credit:
© Anna Williams
Recipe Summary
Ingredients
Directions
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.