We’re revisiting this fabulous recipe because creole tomatoes are back in the market. Try this stuffed tomato recipe with both yellow and red tomatoes to impress the crowd gathered around the dining room table.
Preheat oven to 425 degrees.
Tear the bread into bite size pieces and place it in a small bowl. Cover it with milk, press the bread down so it is completely covered, and let it sit until it has absorbed all the milk, about 30 minutes.
Slice the top off of each tomato and reserve it. Remove the seeds and most of the inner flesh and discard. Lightly season each tomato inside with salt and pepper.
Heat the oil with the onions and garlic in a medium skillet over medium heat. Cook, stirring, until the onions are translucent, about 8 minutes. Season with salt and pepper and transfer to a medium-size bowl. Add the mushrooms to the pan and cook, stirring occasionally until tender 5 to 6 minutes. Transfer to the bowl of onions and garlic.
Add the bread and milk to the ingredients in the bowl, along with the pork. Add the fresh herbs along with the eggs. Blend the mixture thoroughly but not overly, using your hands. Season with salt and pepper and blend well. Cook a teaspoon of the mixture and taste for seasoning, adjust if necessary.
Evenly divide the stuffing among the tomatoes, pressing it firmly into them, and mounding it above the edges of the tomato if necessary. Place the tops of the tomatoes atop the stuffing and bake until they become deep gold, the stuffing is completely cooked, and the tomatoes are tender, about 1 hour.
Adapted from On Rue Tatin, by Susan Herrmann Loomis
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