The tomato's name comes from the Aztec word Tomalt. Forty minutes in the oven at 160 °C so the tomato halves hold up perfectly. The rice is precooked the day before, the prawns seared for just 1 minute on each side to stay tender. Everything comes together cold, then the stuffed tomatoes finish cooking surrounded by their juice and a little water added regularly.

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Ingredients for 4 servings

servings
  • 4 beautiful Cornue des Andes tomatoes if you have them, 200 to 10.5 oz (300 g) each
  • 3.5 oz (100 g) good quality short-grain rice (Valencia or Albuféra)
  • 1 bell pepper
  • 1 onion
  • 1 small eggplant
  • 1 small garden zucchini if possible, all cut into small dice
  • 1 garlic clove, degerminated, crushed and chopped
  • 1 other garlic clove cut into 12 thin slices
  • A little lemon thyme if possible
  • 1 tablespoon Madagascar turmeric if possible
  • A little saffron if you have it
  • 8 tails of beautiful raw organic prawns, peeled
  • Salt and ground pepper
  • Olive oil