STUFF IT

There are big fat gorgeous juicy red summer tomatoes out there right now, so go pop a few off the vine and STUFF IT.

If you have a few children,parents, aunts, uncles, cousins or your crazy out of control friends from paris visiting your summer house, get them to help, the more the merrier and who doesn’t like to get their bare hands in some raw meat?? who? Summer cooking is often a group activity and throwing things is advised. Get crazy, you’re on vacation.

stuffing it in 10 easy steps:

1. wash your hands and the hands of those who will be getting in on the stuffing action. it’s not worth getting swine flu over a stuffed tomato. really.

2. prepare the stuffing.  season 1lb (500g) ground pork or veal with garlic, onion, parsley, herbes de provence, salt, pepper, and a pinch of hot pepper.  add 1/3 of a stale baguette torn into small bits. add 2 eggs. 

3. mix this all with your hands. feel the flesh ooze between your fingers. close your eyes….

4. meanwhile….someone can be preparing the (8) tomatoes. chop off the top and hollow out the middle flesh and juice into a bowl and set aside. this is a good job for a child as it’s messy.

6. stuff the tomatoes…and stuff them good.

7. put the top of the tomato back on like a cute hat.

8. pour the juice and some fleshy bits around the tomatoes in a big roasting pan.

9. splash with olive oil and coarse sea salt

10. roast for about an hour at 375.

 

STUFF IT.