This unfussy recipe of ripe tomatoes, carved and filled with a stuffing of ground sausage, herbs, rice and parsley is a staple dish in any French household.
6 medium size tomatoes (preferably with green stems still in tact)
1 tablespoon butter
2 shallots, finely chopped
1 lb ground sausage (plain/natural, bratwurst, or garlic)
1 tablespoons finely chopped parsley
1 large egg
3 tablespoons olive oil
1 cup long-grain rice
2 tablespoons white wine
2 cups water
Salt and black pepper, to taste
Preheat the oven to 400° F.
Cut the tops off the tomatoes, and using a melon baller, scoop out as much of the flesh as possible. Reserve tomato pulp in a bowl.
Place tomatoes upside down on a paper towel to drain.
Warm butter in a small saucepan and add shallots. Saute until softened, and then allow to cool.
Add sausage, cooled shallots, parsley, and egg to a bowl. Season with salt and pepper to taste and mix to combine.
Pour two tablespoons of olive oil into the base of a medium size baking dish. Add rice, and mix to coat with olive oil. Then add reserved tomato pulp, white wine, water, and salt to taste. Mix to combine, and spread the rice into one even layer.
Take drained tomato and season inside with salt and pepper. Roll prepared sausage into 6 equal balls and stuff it into the tomatoes. Place tomato tops on top, and arrange the tomatoes on top of the rice.
Bake for 40 to 45 minutes. Keep an eye on the rice and add a little more water if necessary during baking.