Coeur de Boeuf Tomatoes with Crab
Nothing has such a full flavour as a coeur de boeuf-tomato.
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INGREDIENTS
- 4 large Coeur de boeuf tomatoes or full flavoured beef tomatoes
- 1 slice whole grain bread
- 1 shallot
- 2 garlic cloves
- a few sprigs of thyme
- a few sprigs of oregano
- a few sprigs of rosemary
- 400g prepared crab meat
- 5 tablespoons couscous
- freshly ground pepper
- salt
- 150ml to 200ml vegetable stock
METHOD
Cut off the tops off the tomatoes and reserve for later. Remove the pulp and seeds from the tomatoes carefully with a spoon and finely chop the pulp with the seeds.
Cut off the crust off the bread and crumble it finely. Finely chop the shallot, garlic a few sprigs of thyme, oregano and rosemary. Combine the herbs with the crabmeat, breadcrumbs, uncooked couscous and the finely chopped tomato pulp. Season with freshly ground pepper and salt.
Fill the tomatoes with the crab mixture, replace the tomato tops and place them into a casserole. Pour over the vegetable stock, place the lid on the casserole and cook for 30 to 35 minutes in a pre-heated oven at 200°C / 400°F / Gas Mark 6.
