CookEat Recipe
Tomatoes Stuffed with Beef Marrow
Baked tomato halves filled with onion, tomato pulp, beef marrow, egg and breadcrumbs.
Method
Steps
Step 1
Halve tomatoes and scoop out some pulp, leaving sturdy walls; chop and reserve the pulp. Set shells cut-side up in a baking dish.
Step 2
Cook onion and edible marrow in one tablespoon butter until onion softens and marrow melts; add the chopped pulp and parsley and cook down until not watery. Remove from heat; stir in beaten egg, half-cup crumbs, nutmeg, salt and pepper.
Step 3
Fill tomato halves. Mix remaining crumbs with the second tablespoon butter and sprinkle on top. Bake at 190 °C about 25–35 minutes until the egg-bound centre reaches 74 °C and crumbs are golden.
Step 4
Serve the baked tomatoes hot. If desired, offer separately poached eggs and croutons at service; do not add either to the filling.
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