December 8, 2010 § 6 Comments
this dinner dish is per my husband’s request. the recipe is from a french cookbook, bocuse in your kitchen, that my mother-in-law gave me. i have a confession to make, i am still learning to love tomatoes. i know. it’s sad. i really want to love them. i am trying to and this recipe helps. the roasted tomatoes melt into the mini meatloaf that it holds and all the flavors blend together. and did i mention that there’s bacon in it? that always helps. i like
tomatoes bacon enough to enjoy a blt. to be honest, when i first read over this recipe my eyes glazed over, there were so many steps and some not too common ingredients (chopped leftover boiled beef or veal, ya sure, it’s in my freezer from that other meal that required boiled veal). i tailored this recipe to accommodate what i typically have in my kitchen and i consolidated some steps to prevent dirtying every pot and pan in the house. feel free to tweak it to accommodate your kitchen, i mean if you have leftover boiled veal, by all means, enjoy.
adapted from bocuse in your kitchen
4 strips of bacon
4-5 large tomatoes
1 bay leaf
salt and pepper
1 cup milk (or cream if you’re feeling indulgent)
3/4 panko bread crumbs
1.5 lbs ground turkey
preheat oven to 400 degrees F
spray a baking dish large enough to hold all the tomatoes.
wash the tomatoes and cut off the top third of each one. reserve the tops. use a spoon (or your hand) to carefully remove the pulp and the seeds of the tomatoes, reserve the tomato guts. lightly salt the inside of the tomatoes and set aside.
place the reserved tomato guts in a small saucepan, add bay leaf, salt and pepper and simmer for 15 to 20 minutes, or until the consistency of a thin tomato sauce. stir frequently.
while the sauce is cooking, chop the bacon up, render until crispy in a medium saucepan. remove bacon, reserve grease if you’re into it (i totally am) and saute onions in the same pan. add the ground turkey to the onions and cook until the turkey is no longer pink. pour mixture into a large mixing bowl.
heat the milk in the microwave for 1 minute and then add the bread crumbs. stir bread crumbs and milk until all the liquid is absorbed. add the bread crumbs and milk to turkey and bacon mixture. add the egg and salt and pepper, and knead with your hands to mix thoroughly.
fill each tomato with stuffing, then put the top back on. put them snugly in the baking dish. pour the tomato sauce that was made earlier into the dish around the tomatoes.
bake for 1 hour