stuffed tomatoes

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.

stuffed tomatoes

adapted from bocuse in your kitchen

4 strips of bacon

4-5 large tomatoes

1 bay leaf

salt and pepper

1 onion

1 cup milk (or cream if you’re feeling indulgent)

3/4 panko bread crumbs

1.5 lbs ground turkey

1 egg

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

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§ 6 Responses to stuffed tomatoes

  • Ariana says:

    Not sure where you buy tomatoes, but there is such a huge taste difference between those grown in my garden and those I buy at the grocery. So if you are already wary if tomatoes, I’d avoid out of season, and then eat your heart out in the summer from farmers markets. Heirlom and sweet 100s are my favorites!

    I’m saving this recipe for next years crop.
    Thanks.

  • Ann says:

    It’s true about the wide discrepancy in the taste of tomatoes in and out of season – well, depending on what part of the country or world you live in – places like Hawai’i can grow tomatoes year-round! But not here in the northeast that’s for sure!

    In the winter months, I buy the hothouse grown tomatoes on the vine which still have some flavor resembling a tomato…but the ordinary “pink” and not red ripe tomatoes in regular supermarkets at this time of year are horrendously tasteless!

    So I use organic canned tomatoes (Muir Glen and other brands) – and wait for the summer bounty of beefsteak, heirloom and other locally grown tomatoes to show up at the Union Square Greenmarket in NYC.

    About the stuffed tomato recipe – I can’t imagine anything more tasteless than leftover boiled veal…your version sounds a lot better! I think it would have even more flavor if you used half ground pork along with the turkey!

    • ahhh, growing tomatoes year round in hawaii. a girl can dream. hopefully that will be you soon. then i will visit and eat them all! i am learning to diversify my ground meet purchases. i can thank mother dearest for my familiarity of ground turkey. for a while there, i didn’t think they sold any other type of ground meat in grocery stores, only in restaurants, you know where you can get a “real” burger.

  • Robyn says:

    OMG!! My mouth was watering as I was reading the directions. You and my husband are in the same boat when it comes to tomatoes… I however LOVE EM! I think if I sprinkle some picorino romano into the stuffing hubby will eat it. For Jon adding cheese to a dish make him happy. He will eat a tomatoe if they are firm. I enjoy that you remove the “cuts” and reuse them. Many recipes will have you throw that part away and to me I view this as waste. I cannot wait for more entries.

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