Tomatoes Maximilien
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
directions
- Cut out the top of each tomato and remove seeds and most of the pulp so that you can stuff the tomatoes later.
- Set the tops and the pulp aside.
- Sprinkle inside the tomatoes with salt and turn them upside-down on a plate to let the juice out.
- Grate the carrots and cut the leeks into slices.
- Wash the leeks in a colander and drain well.
- Heat the olive oil in a frying pan and add the carrots and the leeks, stirring well.
- Reduce the heat to medium and cover.
- Leave it to cook for 15 minute Stir often the mixture to avoid it to burn at the bottom.
- Season to taste.
- Preheat oven to 180°C (275°F).
- Chop finely the garlic and the parsley.
- Divide the garlic/parsley into each tomato.
- Add ground pepper.
- Stuff each tomato with the carrots/leeks mixture.
- Put the tomatoes into an oven dish.
- Top each with an egg (it's hard to keep the egg on top the tomato!).
- Put any remaining carrots, leeks, the tomato pulp and tops in the dish.
- Sprinkle the lot with the grated cheese.
- Put in the oven for 30 minutes or until the cheese is golden and the tomatoes are cooked.
- In the last 5 minutes, prepare the sauce: heat the cream in a small saucepan and add the lemon juice.
- Bring briefly to the boil and keep warm, then serve with the tomatoes.
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RECIPE SUBMITTED BY
I am French but now live in Ireland with my husband Liam (you can guess he's not French with a name like that!)
I have been cooking since I'm 12 and have fond memories of watching my mum cooking when I was a kid. She taught me a few recipes and I have enriched my recipe database along the years.