These Pork and Gruyère Stuffed Tomatoes are quite possibly one of my favourite dishes of all time. No lie. If you said pick your last ever meal, this (along with a full Christmas dinner, sushi and goan fish curry…) would be a serious contender.
This recipe was probably originally a traditional french dish, this version – my mothers (best cook ever…I know everyone says that, but it is true!) has been tweaked and changed according to family tastebuds, it is SO GOOD. The minced pork with the juicy red tomatoes and oozy Gruyère cheese, all flavoured with garlic and rosemary…heaven. I love how amazing the few simple flavours taste together.
We used to holiday a lot in France as a family, and these ingredients where often super fresh, cheap and readily available from a local market. So one evening in the middle of the holiday my mum would cook this up (no mean feat, scooping out enough tomatoes to feed a hungry family of seven!). We would all sit around with our sun kissed faces (no doubt all smelling of sun cream and chlorine) and tuck in after a hard day of doing battle in the pool with inflatables. Just thinking about it makes me want to go back in time!
I generally use heirloom of beef tomatoes if I can find them, or if I am only making it for two and can’t track larger varieties down then I use the largest vine tomatoes I can get my hands on (as I will have to stuff two to three for each large tomato). I find the easiest way to scoop out the tomato insides is to run a sharp knife around the inside and then scoop out the middle with a soup spoon so you don’t cut the base.
I serve mine with plain fluffy white rice, and a glass of wine!
If you liked this you may also like: Amatriciana
- 4 Big Tomatoes
- 2 - 3 small tomatoes, skinned and diced
- 2 Cloves of Chopped Garlic
- 1 Sprig of Chopped Rosemary
- 1 Teaspoon of Sugar
- 400g Pork Mince
- 70g Gruyere, grated
- Drizzle of olive oil
- Slice the tops off the tomatoes, and reserve. Scoop out the centres and put these into a blender.
- Salt the inside of the tomatoes and place on a piece of kitchen roll to drain.
- Pulse the blender so the tomatoes are chopped, (but not like a soup)
- Heat the oven to 180'C.
- Drizzle a frying pan with olive oil, and fry the chopped tomato along with the 2 - 3 small tomatoes. Add the garlic and rosemary and simmer for 4 mins.
- Stir in the sugar, season with a good grind of pepper and remove to a bowl.
- Meanwhile wipe the frying pan clean with a piece of kitchen roll, add a tiny amount of oil and fry the pork over a high heat for about 5 minutes, seasoning with a pinch of salt and black pepper.
- Add the tomato juices and grated cheese to the pork an stir. Turn off the heat.
- Rinse and pat the tomatoes dry. Spoon the pork and tomato mixture into each tomato until filled to the top.
- Place the stuffed tomatoes into an ovenproof dish, one with deep sides is best.
- Grate a little gruyere onto the top of each tomato and replace the lid.
- Brush each lid with a little olive oil.
- If you have spare tomato and pork mixture, I like to pack this around the tomatoes - it helps them keep their shape and it creates lots of lovely tasty juice!
- Place in the middle of the oven and cook for 25 - 30 minutes.
- Serve with fluffy white rice.