CookEat Recipe
Tomatoes American
Baked tomato halves with a savoury filling of milk-soaked bread, finely chopped beef marrow, shallots and herbs.
Method
Steps
Step 1
Heat a conventional oven to 200°C. Cut the six even-sized medium red tomatoes in half crosswise, keeping the skins on. Gently squeeze out the seeds and set the twelve halves cut-side up on a clean metal baking tray. Season all the cut faces evenly with the one teaspoon each of salt and sugar and the half teaspoon of ground white pepper.
Step 2
Weigh one ounce of the soft interior of a plain French loaf. Soak it in cold pasteurized milk for five minutes, then squeeze the milk out thoroughly and put the pressed bread in a bowl. Discard the expressed surplus milk.
Step 3
Finely chop the one and a half ounces of clean raw beef bone marrow while cold, and finely chop the six peeled shallots. Add them to the bread with the half teaspoon of chopped parsley, half a saltspoon of plain dried thyme leaves and one egg yolk.
Step 4
Stir the whole mixture briskly for two minutes, then spread all of it evenly over the twelve tomato halves.
Step 5
Bake uncovered for about twenty minutes as a guide, until the tomatoes are tender and the filling is fully cooked. Continue as needed until the thickest centre of each marrow-and-yolk topping reaches at least 74°C. Check the actual topping with a thin-tip thermometer rather than the empty tomato cavities.
Step 6
Remove from the oven, transfer the tomato halves to a serving dish and serve hot.
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