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Small, Tarragon-stuffed tomatoes
Commentaires
This is a mouthwatering accompaniment to red meats or oily fish such as mackerel or sardines. On their own, the tomatoes can be eaten hot or cold. |
Ingrédients
18 small round tomatoes
2 Kg marmande tomatoes
10 tarragon leaves
25 cl beef stock
2 cloves garlic
1 onion
olive oil |
Recette
Skin small tomatoes and remove seeds. Place upside down to drain.
Take 2 Kg marmande tomatoes: skin, remove seeds, dice.
Sweat onion and garlic in olive oil with diced tomatoes.
Reduce down
Add chopped tarragon leaves and fill tomatoes.
Cook for 10 minutes in a hot oven with beef stock and serve as they are.
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