Anti-waste stuffed tomatoes by Laurent Mariotte

Ingredients

6 servings

• leftover merguez meat, sausage, skewer
• 6 large tomatoes
• 2 red onions
• 5 garlic cloves
• 50 g spicy chorizo
• 2 tablespoons breadcrumbs
• 250 g Camargue long-grain rice
• fresh thyme sprig
• olive oil
• grey sea salt
• Espelette pepper

Steps

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 tops off the tomatoes, hollow them out, and blend the flesh. Add water if necessary to get 60 cl of liquid.

4. 4

   Chop the leftover barbecue meat, chop the onions and garlic, and mix everything together.

5. 5

   Dice the chorizo and add to the mixture along with the breadcrumbs. Pour in 2 tablespoons of olive oil. Season with salt, pepper, a little Espelette pepper, and mix.

6. 6

   Stuff the tomatoes with this mixture and cover with the tops.

7. 7

   Drain the rice and place it at the bottom of a baking dish. Place the tomatoes on top and pour the tomato juice over them. Add the sprigs of thyme and place on the plancha. Close the lid and let cook for about 30 minutes. Enjoy immediately.