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Stuffed tomatoes with tomato sauce
Fruit and vegetables
1 white
onion
, finely chopped
2
garlic
cloves, crushed and sliced
1kg/2lb 3oz ripe plum
tomatoes
, roughly chopped
3 fresh
basil
leaves
4 x 200g/7oz ripe tomatoes (preferably marmande or beef, organic if possible)
1 small
shallot
, finely chopped
2
garlic
cloves, crushed
2 tbsp roughly chopped fresh flatleaf
parsley
1 sprig fresh
tarragon
, leaves picked, roughly chopped
Cooking ingredients
80-100ml/3-3½fl oz
olive oil
2 tbsp
tomato purée
(if the tomatoes are not very ripe)
4 pinches
salt
2 pinches freshly ground
black pepper
3 pinches
sugar
(optional)
60g/2oz fresh
breadcrumbs
1 tbsp
olive oil
, plus extra for brushing and drizzling
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 free-range
egg yolk
60g/2oz
Comté
cheese, grated
Meat, fish and poultry
200g/7oz minced
pork
Back to recipe
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