As a chef with years of experience creating refined dishes, Chef Hubert shares this luxurious recipe. Wash the tomatoes, carefully cut off the tops without piercing the flesh, and scoop out the pulp. Crush the pulp.
Sprinkle a pinch of coarse salt in the bottom of each tomato and let them drain upside down.
Peel and finely chop the garlic and ginger.
In a bowl, combine the thawed minced steak, sausage meat, chopped garlic and ginger, foie gras mousse, crushed tomato pulp, and cooked rice. Season with salt and freshly ground pepper. Mix thoroughly and taste to adjust seasoning.
Drain the tomatoes on a rack or paper towel.
Fill each tomato with the mixture, top with a knob of butter, and replace the lids. Arrange in a baking dish.
Bake in a preheated oven at 180°C (thermostat 6) for 35 to 40 minutes.
Serve on a bed of fresh green salad. Chef Hubert's trusted recipe for an exquisite appetizer.
