Tomates stuffed anti gaspi by Laurent Mariotte

Ingredients

For 6 servings

• •remaining hake meat, sausage, skewer
• •6 6 large tomatoes
• •2 2 red onions
• •5 gousse 5 cloves of garlic
• •50 g 50 g of spicy chorizo
• •2 c. à soupe 2 tablespoons breadcrumbs
• •250 g 250 g long chamargue rice
• •fresh thyme branch
• •olive oil
• •grey salt
• •espelette pepper

Method

1. 1.Preheat the plancha to 170 °C.
2. 2.Rinse and soak the rice in cold water for 15 minutes.
3. 3.Cut the hat off the tomatoes, discard them and mix the flesh. Complete with water if necessary to obtain 60 cl of liquid.
4. 4.Chop the leftovers of barbecue, chop the onions and garlic and mix it all together.
5. 5.Cut the chorizo into dice and add to the preparation as well as breadcrumbs. Pour two spoons. olive oil. Season with salt, pepper, sprinkle with pepper and mix.
6. 6.Stuff the tomatoes with this preparation, cover them with the hat.
7. 7.Drain the rice and place it at the bottom of the gratin dish. Place the tomatoes on top and sprinkle tomato juice. Add the thyme branches and place on the plancha. Close the hood and cook for about 30 minutes. Enjoy without further delay.