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.


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.