This dish originating from the French Mediterranean basin has only one secret: fresh seasonal tomatoes and voila! For a little more originality, we have brought a twist to the classic recipe. We have added blackcurrant pepper: original, powerful and delicious.

Recipe for 2 people

Preparation time: 1h30


  • 4 John Dory tomatoes
  • 1 egg
  • 2 slices of mortadella
  • 2 slices of bread
  • 150g ground beef
  • A glass of milk
  • A clove of garlic
  • 2 tablespoons of parsley
  • A shallot
  • 25g butter
  • A few grains of rice
  • Blackcurrant pepper
  • Salt



  1. Degerm the garlic, chop it with the shallot and mortadella. Cut the tops of the tomatoes and empty them of their flesh without digging too much. Reserve the flesh.
  2. In a hot skillet, place a nice knob of butter and let the garlic and shallot sweat over low heat for a few minutes without browning. Salt lightly and set aside.
  3. Coarsely cut the slices of bread and dip them in the milk. When the bread is well soaked, drain it, pressing it by hand to remove excess moisture.
  4. In a large mixing bowl, add all the ingredients for the stuffing, sandwich bread, mortadella, the shallot-garlic mixture, the egg, the minced meat, the tomato flesh and the parsley. Salt well and add a few turns of blackcurrant pepper before mixing everything with your hands to obtain a homogeneous stuffing.
  5. Preheat your oven to 180°C. Before stuffing your tomatoes, add salt to the bottom, a few grains of raw rice and one or two whole grains of blackcurrant pepper. After stuffing them, place the tomatoes with their caps on in a baking dish. To prevent them from collapsing during cooking, make sure that the tomatoes are tight together in the dish. Bake for 45 minutes to an hour. You can accompany this dish with mashed potatoes or cardamom rice.

Enjoy your food !


Stuffed tomatoes have a high salt requirement, so opt for a pink salt from Bolivia . For the pepper, favor the Phu-Quoc red pepper directly on the plate.


You can use veal or pork instead of beef or even mix it up. The important thing is to use parts rich in fat so as not to have a too dry stuffing.

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