For 4 people :
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Preheat oven to 180 ° C.
Cut off top of tomatoes and dig carefully with a spoon, add salt and pepper inside. Scoop out the flesh and set aside.
Mix the chopped garlic with duck sausage, egg, parsley, thyme and bread crumbs. Adjust seasoning if necessary.
Add to the flesh previously reserved two tomatoes coarsely chopped, mix with the sugar cube dissolved in ½ cup water and season. Divide the stuffing into the hollowed tomatoes. Arrange in an oiled baking pan with the flesh of tomatoes and bake 40 minutes.
Serve hot or warm.
You can decorate your dish with garlic confit shirt. Bake for 25 minutes at 180 ° C, an oiled dish (C. 1 mL), in which twenty cloves unpeeled be available.
Halfway through cooking, add half glass of warm slightly sweet and salt water. Cooking is complete when the skin caramelizes and the interior is based.