Tomatoes Stuffed A La Nicoise
4 servings
35 minutes
Stuffed tomatoes à la Niçoise is a refined dish rooted in the traditions of southern France, where fresh vegetables and aromatic herbs are the foundation of gastronomy. Ripe grape tomatoes serve as a wonderful shell for a rich meat filling that combines the juiciness of pork and the tenderness of veal, enhanced by zesty garlic and the freshness of parsley. Baking gives the dish an appetizing golden crust and reveals depth in flavor nuances. Serving them hot allows one to experience a harmony of textures—the softness of the tomato and the density of the filling enriched with garlic oil aroma. These tomatoes make an ideal addition to a light lunch or dinner, creating a Mediterranean cozy atmosphere on your table.
1
In a large bowl, mix both minced meats. Add finely chopped parsley, finely chopped shallot, and minced garlic. Add an egg and mix well.
- Fatty pork mince: 300 g
- Ground veal: 200 g
- Chopped parsley: to taste
- Shallot: 3 pieces
- Garlic: 3 cloves
- Chicken egg: 1 piece
2
Cut off the tops of the tomatoes and scoop out the seeds. Fill the tomatoes with the filling. Place a piece of garlic butter on top.
- Grape tomatoes: 12 pieces
- Garlic butter: to taste
3
Bake in the oven at 200 degrees for 20 minutes.
