Lucien Tendret’s Stuffed Tomatoes (1892)

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Credit: Mathilde de l'Ecotais
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Ingredients (4 servings)
  • 8 medium tomatoes
  • 50 g bread, crust removed
  • 10 cl milk
  • 2 cloves garlic
  • 1 onion
  • 1 bunch flat-leaf parsley
  • 500 g cooked pot roast meat
  • 4 cl olive oil
  • Fine salt
  • Fleur de sel

Instructions

Step 1: Tomatoes

Preheat the oven to 240 °C.

Wash the tomatoes and cut off their tops (where the stem was). Reserve these caps.

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