Tomatoes stuffed with veal and sausage meat

Huile d'olive de Nyons PDO Olives noires de Nyons PDO
Subtle flavour
Tomates farcies veau-chair à saucisse
Photo credit: Céline de Cérou
Stuffed tomatoes – a summer cooking classic! We love them roasted, with a tasty filling: here they’re made with veal and sausage meat. A few black olives from Nyons PDO or Nice PDO will enhance the flavour, adding a touch of Provence. Discover our recipe!
A PDO
Preparation
25 min
A PDO
Cooking time
1h15
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
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Recipes for children World cuisine Regional cuisine Main course Gluten-free Spring Summer Automn

Ingredients

A PDO
For 6 personnes
  • 12 tomatoes for stuffing
  • 500 g sausage meat
  • 250 g minced veal
  • 2 c. à soupe Nyons olive oil PDO
  • 1 onion
  • 2 gousses garlic
  • 10 brins parsley
  • 3 brins thyme
  • 2 feuilles bay leaf
  • 50 g black olives from Nyons PDO (or from Nice PDO – optional)
  • Salt (pepper)

Tip

For olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO olive oil from Nyons has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ family may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier, Grossane and Tanche varieties…As for olives, we recommend black Nyons olives PDO or Nice olives PDO!

Instructions

  • Cut off the tops of the tomatoes and scoop out the insides. Season the inside with salt and pepper. Set them aside upside down (to allow the juices to drain out).

  • Preheat the oven to 180°C.
  • Peel and chop the onions. Peel and chop the garlic cloves.
  • Wash and finely chop the parsley.
  • Mix together the sausage meat, minced veal, parsley, thyme, salt and pepper.

  • Fry the onion in 1 tablespoon of Nyons olive oil PDO, add the garlic, then the meat and the black Nyons olives (optional). Fry for 5 minutes, stirring regularly.

  • Spoon the filling into the hollowed-out tomatoes and put the tops back on.

  • Place the stuffed tomatoes in the dish. Sprinkle with a little thyme, add a bay leaf and drizzle a little Nyons AOO olive oil over the tomatoes.

  • Bake in a preheated oven at 180°C (thermostat 6) for about 1 hour (feel free to cover the tomatoes if the tops start to burn).

Tip

For olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO olive oil from Nyons has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ family may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier, Grossane and Tanche varieties…As for olives, we recommend black Nyons olives PDO or Nice olives PDO!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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