Juicy Baked Stuffed Tomato Recipe | Jacques Pépin Cooking at Home | KQED

Let’s all welcome the return of one of the most versatile fruits by making Jacques Pépin’s baked stuffed tomato recipe. This juicy plant-based dish is satisfying as a main course. If you’re not a tomato fan, you could also use the stuffing recipe to top baked fish or chicken. Jacques uses what he has on hand so feel free to improvise.

What you’ll need:
2 slices of bread, 1 large egg, chives, 1/2 cup spinach, 1/4 cup Swiss cheese, 1/4 cup onions, 2 – 3 mushrooms, 1 clove garlic, 2 large tomatoes, salt and pepper, olive oil, parmesan cheese. Optional: sausage.

Jacques Pépin Cooking At Home: Baked, Stuffed Tomato
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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– Hi, I’m Jacques Pepin, and I’m "Cooking at Home." (gentle jazzy music) Very often during the summer, I use tomato, especially in my garden. And one of the thing that I do is stuffed tomato, a type of stuffed tomato. And frankly, I use whatever I have in the refrigerator. So yes, we’re going to start with this. I will put at least two slice of bread, like this. (knife chopping) I could put them actually in the food processor, but… So I would say that for my two tomato here, which would be four half-tomato, I will have with a good measure, a good cup. Yeah, a good cup. A cup and 1/4 of bread left over here. I have one egg I’m gonna put directly in there so the bread starts soaking with the egg. A little bit of chives, my spinach here. (glass clinking) Oh, about 1/4 a cup of Swiss cheese here that I have. (glass clinking) A bit of onion. (knife chopping) Let’s see. (knife chopping) About 1/4 a cup of onion. And again, all of that is debatable, you know? And then, that leftover mushroom here. (knife chopping) I have two. If I had one, I would use one. If I didn’t have any, I wouldn’t use any. If I had a little piece of zucchini, a little piece of carrot too, whatever I have in the refrigerator, I would use it. And maybe a nice big clove of garlic here. (knife crushing) Ah. Cut the end of it. In half. (knife crushing) (knife mincing) Okay, my garlic in there. I will have salt on top of this, pepper. Yup. And my two big tomato here. Often, I use two. First, I need to put the tomato and to dig the tomato out and to stuff them. Here, I’m just piling it up on top of the half-tomato, like this. It’s just as good. So here. (ingredients mixing) And of course, if I had a sausage, you could put a sausage in it. But I mean, this happened to be all vegetarian, so that’s good. I would put a bit of salt on top of those tomato here, and also a bit of olive oil here. I’ll put more on top. And here, now I will try to pile it up on top. Okay. (Jacques scraping bowl) And that’s it. Okay. A little more olive oil on top, that doesn’t hurt, a good two tablespoon. And maybe, a bit of Parmesan cheese. And that’s it, the tomato goes into the oven, about 400 degree, a good 30-40 minute. Okay, so as you can see, my tomato are finished now. I mean, I’m always for a little bit more of olive oil on top. Nice and tender. (knife stabbing) That’d make a great garnish for a steak or a piece of fish, so you’re going to enjoy it. Happy cooking. (gentle jazzy music returns) (gentle jazzy music ending)