Potato-stuffed tomatoes

During summer, I love to cook without meat. Stuffed vegetables are my favorite: tomatoes, peppers, zucchinis, eggplants. Usually I make stuffed tomatoes at least twice during the season. Most of the people would bake them  for 30-45 minutes, but I like them well cooked, slightly caramelized, so they are not acidic. Sometimes I let them bake for more than 3 hours.  The day after the taste is even better. Like most vegetarian dishes the more they are re-heated the better they taste. This is my mother’s recipe and all my family loves it! I hope you will love it too.

Ingredients
9 medium ripe tomatoes
4 medium hashed potatoes (around 4 cups)
1 egg
2 garlic cloves crushed
Salt and pepper to taste
1 tablespoon parsley ciseled

1/8 cup butter (1 ounce or 2 tablespoons)
2 tablespoons olive oil + extra for drizzling
4 cups shredded cheese (gruyere, emmenthal or Jarlsberg)
5-6 basil leaves

Directions
Preparing the tomatoes and the sauce

1. Cut the top of the tomatoes leaving an inch. Scoop out the pulp and put in a pan over medium heat. Try to remove most of the seeds. Salt and invert the tomatoes on a large plate and let it drain.
2. Cook the pulp over medium heat to make a sauce (around 20 minutes). Season with salt and pepper.
3. Pass the sauce through a moulinette or a sieve to remove the seeds add the basil leaves and set aside.

Preparing the stuffing

1. While the tomatoes are draining and the sauce is cooking, shred the potatoes in a food processor, and cook in the microwave for 3-4 minutes or until just tender.
2. Remove and transfer to a large bowl. Add the salt, pepper, garlice and butter and stir to melt.
3. Add the cheese, egg and parsley. Mix well.

Putting everything together

1. Pre-heat the oven to 400 degrees F.
2. Stuff the tomatoes, cover with the top and place in a shallow baking dish generously oiled.
3. Sizzle more olive oil on the tomatoes.
4. Bake 80-90 minutes or until most of the liquid is evaporated and the tomatoes start to caramelize. Lower the oven to 350 degrees F.
5. Add 2 cups of the tomato sauce and cook another 30-45 minutes.

Note: if the liquid is evaporating too fast, lower the oven earlier and add the tomato sauce.