Stuffed tomatoes

Publiée le 21/07/2015




  • 4 tomatoes
  • 200g of flesh
  • 2 carrots
  • 1 onion
  • 2 crackers without salt
  • 1 slice of ham or heel
  • 1 pinch of thyme
  • 2 tbsp thyme flavoured olive oil
  • salt pepper

Dig the tomatoes, remove the flesh.
Mix the ham, the flesh of the tomatoes, onion and carrots, mix this preparation with crushed crackers, salt, pepper and thyme. Fill your tomatoes and put the hat on top of them.
Bake 1 hour at 180 ° (do not hesitate to add a little water in the bottom of your dish).
Remove from oven and lightly drizzle with thyme flavoured olive oil.

Good tasting !

Touraine rouge Franc du Collier 2012 - Bertrand Minchin

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