With the help of Nicolas, we will prepare the traditional recipe for stuffed tomatoes, offering both cooked and raw versions. This dish serves 6 people.

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  • 12 large round tomatoes, fully ripe (but definitely not soft)

Boiled tomatoes:

  • 300 g country-style bread, slightly stale
  • 3 large cloves of garlic
  • 1 small red pepper
  • 200 g feta cheese
  • 1 small bunch of parsley
  • 8 tablespoons olive oil
  • 150 g pitted green olives
  • 3 tablespoons fresh chilli rum

Raw tomatoes:

  • 300 g tofu purée with lovage
  • 1 sprig fresh lemon thyme
  • 150 g fresh tofu
  • 30 g lovage leaves (or basil)
  • 2 tablespoons olive oil
  • 3 tablespoons water
  • Salt


  • To cook the tomatoes, prepare a fire by making a shallow pit in your garden.
  • Scoop out the insides of 4 tomatoes using a small spoon, mash the scooped flesh, and set it aside.
  • Hollow out the remaining tomatoes and retain the flesh for another purpose (like making a tomato sauce).
  • In a deep dish, tear up the bread, sprinkle with 6 tablespoons of olive oil, add the chopped garlic, chopped parsley, rum with chili, diced pepper, chunks of feta cheese, pitted and crushed olives, and a level teaspoon of salt.
  • Mix well and stuff the hollowed tomatoes with this mixture.
  • Replace their tops, drizzle some more olive oil, and wrap each tomato in 3 or 4 layers of aluminum foil.
  • Put your wrapped tomatoes ("papillotes") in the embers, and cover them with a few logs to mimic an oven environment. Cook for about 1 hour.
  • In the meantime, prepare the raw tomatoes: to the remaining mixture, add tofu purée, chopped thyme, salt, and pepper.
  • Mix thoroughly and stuff the next 6 tomatoes.
  • Replace their tops and keep them aside, preferably in a cool place but not too cold to retain the flavors.
  • If you're using an oven to cook, set it to 180°C using a static heat setting and bake for about 1 hour and 25 minutes, without using aluminum foil. If you haven't had time to infuse the chili in the rum, simply use plain rum and introduce a hint of fresh or dried chili.

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