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Braised Stuffed Tomatoes (Tomates Farcies à l’Ancienne) (Serves 6 to 8) 10 large ripe tomatoes (about 4 pounds) 3 tablespoons olive oil 1 large onion, chopped fine (about 1 cup) 4 ounces mushrooms, chopped fine (about 3 cups) 3 cloves garlic, peeled, crushed, and chopped fine (I tablespoon) 10 ounces good boiled ham, diced very small or coarsely chopped (2 1 /2 cups) 1/3 cup chopped fresh parsley 1 teaspoon chopped fresh basil 3 hard-boiled eggs, coarsely chopped 1 1/2 teaspoons salt 1 teaspoon freshly ground white pepper Wash the tomatoes, remove the stems and cut the tops off about 3/8 inch down to make a nice "hat." Empty the tomatoes with a spoon 3/4 of the way down. You should have about 1 1/2 pounds of pulp removed, set it aside. Sprinkle the cavities of the tomatoes with 1/2 teaspoon salt. Place the tomatoes side by side in a gratin dish. Heat the oil in a saucepan and add the onion. Cook for 1 to 2 minutes. Add the mushrooms and cook until all the liquid has evaporated (about 6 minutes). Add the garlic and mix well. Add the ham and cook for 1 minute. Remove from the heat and add the chopped parsley and basil, the chopped eggs, 1/2 teaspoon salt (salt content may change depending on the saltiness of the ham), and 1/2 teaspoon pepper. Stuff the tomatoes with the mixture so that about 1/2 inch of the stuffing is showing a the tops of the tomatoes. Place the "hats" back on the s tomatoes. Meanwhile, chop or blend the tomato pulp. Place in a saucepan with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook on high heat until the tomato pulp reduces to 2 cups. Pour the sauce on the tomatoes. Place the gratin dish on a cookie sheet and place in a preheated 375-degree oven for 45 minutes. Remove from the oven and let the tomatoes "rest" for 10 to 15 minutes. Transfer the tomatoes to a serving platter and reduce the Iiquid remaining in the gratin dish a few minutes to bring it to the right consistency. Pour over the tomatoes and serve immediately, Return to Top |
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