Читать книгу On Rue Tatin: The Simple Pleasures of Life in a Small French Town - Susan Loomis - Страница 6

When tomatoes are fat and juicy this is the perfect way to serve them, as I learned from Danie Dubois on her farm in the Dordogne, where Michael spent six months. Our family loves them so I make at least 2 per person – with a green salad, bread and a simple dessert they make a filling summer meal. Use tomatoes that are ripe and firm and not too soft, so they hold up in cooking.

2 slices fresh bread (each weighing about 2 oz/60g)

¹/₂ cup (125ml) whole milk

4 lb (2kg) juicy tomatoes

Sea salt and freshly ground black pepper

2 tbs (30ml) extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, green germ removed, finely chopped

8 oz (250g) button mushrooms, trimmed, wiped clean and diced

1³/₄ lb (875g) lean minced pork

1¹/₄ cup (about 5g) fresh tarragon leaves

1 cup lighdy packed flat-leaf parsley (about 20g)

2 large eggs

1. Preheat the oven to 425°F (220°C/gas 8).

2. Tear the bread into bite-sized pieces and place it in a small bowl. Cover it with the milk, press the bread down so it is completely covered and let it sit until it has absorbed all the milk, about 30 minutes.

3. Slice the top off each tomato and remove the seeds and most of the inner pith. Lighdy season each tomato inside with salt and pepper and place them in an oven-proof dish.

4. Heat the oil with the onions and garlic in a medium skillet over medium heat. Cook, stirring, until the onions are translucent, about 8 minutes. Season with salt and pepper and transfer the onions and the garlic to a medium-sized bowl. Add the mushrooms to the pan and cook, stirring occasionally, until they have given up their juice and are tender, 5 to 6 minutes. Transfer the mushrooms to the bowl of onions and garlic.

5. Add the bread and milk to the ingredients in the bowl, along with the pork. Chop the tarragon and the parsley together and add them along with the eggs. Blend the mixture thoroughly, using your hands. Season with salt and pepper and blend well. Cook a teaspoonful of the mixture and taste it for seasoning – adjust if necessary.

6. Evenly divide the stuffing among the tomatoes, pressing it firmly into them, and mounding it above the edges of the tomatoes if necessary. Place the tops of the tomatoes atop the stuffing and bake until they become a deep golden, the stuffing is completely cooked and the tomatoes are tender, about 1 hour. Remove from the oven and serve, drizzling the tomatoes with the cooking juices in the pan.

Serves 6 to 8