Europe 1 1:43 p.m., September 12, 2021
Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.
Tomatoes stuffed like a tchoutchouka from Flora Mikula
4 large tomatoes 500 g meat stuffing (veal and lamb mixed)
6 merguez
1 red onion
3 cloves of garlic
2 red peppers
2 green peppers (preferably long)
1 bunch of thyme
1 bunch of coriander
2 bay leaves
1 tsp.
cumin
1 tsp.
coffee of harissa
250 g of red rice from Camargue
Olive oil
Salt pepper
Preheat the oven to 220 ° C
Cut off the top of the tomatoes, hollow them out and mix the pulp. Chop the red onion and the garlic cloves and brown in a large saucepan with a drizzle of olive oil. When they become translucent, pour the rice with the mixed tomato pulp and wet with 1.5 l of water. Add a few sprigs of thyme and bay leaf and cook for 35 minutes at a low simmer. As soon as the rice starts to be tender, stop cooking and let stand. Salt.