Stuffed Cherry Tomatoes

For 4 people
  • 200 g ground veal
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tbsp parsley, finely chopped
  • 50 g chopped raw, cured ham or diced smoked lard
  • 1 egg
  • 12 cherry tomatoes
  • Olive oil
  • Salt
  • Freshly milled pepper
  • Mix the meat, onion, garlic, parsley, egg and ham in a bowl.

    Season and mix thoroughly until you get an even stuffing.

    Cut the tops off the tomatoes, empty them with a small spoon and place a ball of stuffing inside.

    Place the tomatoes in a baking pan, place the tops back on and top with a dash of olive oil. Preheat the oven to 180 °C and bake the tomatoes for 20 min.

    Serve hot.

    Perfect wine pairing

    More about this grape variety

    Gamay Noir de France

    Generous and tangy, crisp and mischievous. Gamay is the peppiest of red wines, as it combines lovely fruitiness with smooth punch and very fine tannins. A great match with Rabbit Terrine in Aspic. This delicate, flavorful dish, sparked up with chopped tarragon, calls for a fresh, light, flavorful, likeable white wine that doesn’t overpower the subtle charm of the rabbit meat. When enjoyed young, it also has a peppery tarragon aroma, and is a stunning enhancement to this classic French dish. Always perfect with Stuffed Tomatoes. This brasserie favorite is beloved thanks to its dual flavors: the tanginess of the tomatoes combined with the mellowness of the stuffing. Gamay’s liveliness balances out that of the tomato, and the wine lends the veal stuffing a smooth, silky feeling on the palate. A real treat. The result is identical with the Small Brioches with Morteau Sausage.

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