Stuffed Tomatoes

What Tomatoes Are Good For Stuffed Tomatoes?

• Campari tomatoes, plum tomatoes, grape tomatoes and beefsteak. Note that over baking stuffed tomatoes will begin to crack anyway.
  

Prepping Tomatoes

• To start, carefully slice off the tops of the tomatoes and set them aside. Then, using a small serrated knife and a spoon, gently scoop out the pulp from each tomato, being careful not to puncture the skin. It's important to save the tomato pulp. Once the tomatoes are hollowed out, season them lightly with salt and pepper.
  

Tomato Juice

• In a high powered blender, mix the saved tomato pulp with salt, pepper, fresh basil, shallots, a dash of tabasco, and a pinch of sugar to taste. Pass through a chinois. Tomato juice can be enjoyed plain or in cocktails such as a Bloody Mary.
  

Stuffing

• Place a baking tray in the freezer. In a hot frying pan, add oil and sauté carrots and onions for 10 minutes. Season with salt and pepper to taste. Add the minced garlic, and cook until fragrant. Deglaze with Chardonnay, and continue to cook for 5 minutes until moisture is gone.
  
• Transfer the onion-carrot mixture onto the frozen tray. Let cool and refrigerate until ready to use.
  
• Grate cheeses in a food processor using the shredding blade attachment. Transfer cheese to a large bowl. Meanwhile, process parsley leaves using the s-blade attachment. Add chopped parsley to the shredded cheese; set aside. Slice prosciutto and throw in the food processor. Process with the s-blade attachment. Add chopped prosciutto to the cheese-parsley mixture, and refrigerate.
  
• Start by grabbing a very large bowl - you'll need the space to comfortably mix all the ingredients. Season your ground pork and veal with salt and pepper. Add eggs and be sure to mix the eggs into the meat thoroughly to ensure even distribution. Now, it's time to add in the remaining ingredients.
  

Stuffing Tomatoes

• Stuff tomatoes using a large ice cream scoop. This method not only ensures that each tomato is evenly filled, but it also creates a beautiful presentation.
  

Baking

• Preheat fan oven to 350ºF/180ºC. Bake stuffed tomatoes for 50 minutes until internal temperature reaches 175ºF/80ºC. Note that tomato tops can be added halfway through cooking or bake tomato tops separately and on an oil baking tray for 25 minutes.
  

Wood-Fired Oven

• Fire up your oven to its optimum temperature for about 2 hours. Once achieved, allow the wood to burn to embers and the floor temperature to drop to around 425ºF/220°C. For a more uniformed heat, spread the embers along the back of your oven using an ember rake. Add a small wood log to have gentle flame running during cooking. Place your stuff tomato dish (tented with foil) into the oven for 25 minutes. Rotate it once to achieve an even coloring and cook. Remove aluminium foil, and continue to cook for 25 mins more. Bon appétit!
  

Plated Tomate Farcie

Storing Stuffed Tomatoes

• These filled and unbaked stuffed tomatoes can actually be prepared a day in advance for convenience. If you're planning to make them ahead, a helpful tip is to bake them first before freezing. Once the stuffed tomatoes are baked, allow them to cool completely. Then, carefully transfer them into sealed containers for storage. For an extra layer of protection, consider using a vacuum sealer to vacuum-seal the baked frozen tomatoes. This method helps to preserve their freshness and flavors, ensuring that they taste just as delightful when reheated. By following this technique, you can conveniently prepare stuffed tomatoes in advance and have them readily available whenever you need a quick and tasty side dish or appetizer. Plus, with the option to freeze them for up to 4 months, you can enjoy the convenience of having a delicious dish on hand at a moment's notice.