Prep 20 mins
Cook 12 mins
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
- Halve the tomatoes and remove the seeds.
- Scoop out the pulp and chop very fine.
- Add the egg yolks and the bread crumbs to chopped tomato.
- Fold in beaten egg whites and spoon mixture into the tomato shells.
- Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
- Serve immediately.
Thoroughly enjoyed this as a side dish. It has a lovely presentation and a nice but subtle taste. My tomatoes were the first of the local one available and very, very juicy. I drained off some of the juice but next time would allow them to drain for longer. I did add salt and pepper. Next time (there will definitely be a next time) I would consider adding other herbs such as basil and I think a couple of tbsp of parmesan would be a lovely addition. Thanks for sharing! Made for the Bistro Babes - ZWT 8
These were pretty good. I think they needed salt though. I would advise salting the inside of the tomatoes before putting in the filling. Other than that, they were yummy! Made for ZWT 4.
Clearly, I did not beat my egg whites enough. They failed to "rise" souffle style, and instead ended up with a very soft filling. We broiled these at the end to add some more browning. The taste was great and they are worth trying again. Made for ZWT 4 - Daffy Daffodils!