Vegetarian stuffed tomatoes

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Tomates farcies végétariennes
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Resting time
1h
A PDO
Cooking time
1h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course Vegan Vegetarian Spring Summer Automn

Ingredients

A PDO
For 4 personnes
  • 6 à 8 medium-sized tomatoes
  • 125 g from Haute-Provence PGI einkorn wheat
  • 150 g aubergine caviar
  • 1 c. à soupe chopped basil
  • 2 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • Salt (pepper)
  • For the aubergine caviar:
  • 1 aubergine
  • 1 c. à soupe tahini
  • 2 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 1 gousse garlic
  • 1 c. à café garlic powder
  • Salt (pepper)

Tip

For these vegetarian stuffed tomatoes, we recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties...

Instructions

  • Soak the einkorn wheat for 1 hour.

  • Prepare the aubergine caviar: wash the aubergine and cut it in half. Mix 1 tablespoon of olive oil from the Vallée des Baux-de-Provence PDO with 2 tablespoons of water and brush the aubergines with this mixture using a pastry brush. Place on a baking tray and bake for 25 minutes at 180°C.

  • Scoop out the flesh from the aubergines, add the garlic (with the germ removed and crushed), the tahini, salt, pepper and 1 tablespoon of olive oil from the Vallée des Baux-de-Provence PDO, and blend until smooth. Set aside.

  • Pre-cook the einkorn wheat (15 mins) in boiling salted water. Drain and set aside.
  • Cut off the tops of the tomatoes and scoop out the insides, keeping the flesh.

  • Blend the tomato flesh, then mix in the einkorn wheat, aubergine caviar, basil and 1 tablespoon of olive oil from the Vallée des Baux-de-Provence PDO. Season with salt and pepper.

  • Stuff the tomatoes with this mixture, then replace the tops. Arrange them in an ovenproof dish, drizzle with a little olive oil and bake at 180°C for 30 to 45 minutes.

Tip

For these vegetarian stuffed tomatoes, we recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties...
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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