Gourmet Tomatoes Stuffed with Goat Cheese and Basil Ratatouille Recipe

Ingredients (Serves 4)

• 8 tomatoes (70 g each)
• 2 courgettes (400 g)
• 1 each red, green, and yellow bell pepper (125 g each)
• 1 small eggplant
• 2 tomatoes (about 130 g)
• 1 small onion
• 1 garlic clove
• 1/4 olive oil
• Salt, ground pepper
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 100 g goat cheese
• 1/4 liter vegetable or poultry broth
• 220 g butter
• 1 bunch basil
• Juice of 1 lemon

Preparation Steps

1. Blanch the 8 tomatoes in hot water, peel them while leaving the green stems intact, cut off the tops, and remove the seeds.
2. Wash the courgettes, peppers, eggplant, and 2 additional tomatoes. Peel the onion and garlic.
3. Finely dice all the vegetables except the garlic, and sauté them briefly in olive oil.
4. Transfer everything to an ovenproof dish. Season with crushed garlic, salt, pepper, rosemary, thyme, and bay leaf. Bake in a preheated oven at 160°C for about 25 minutes.
5. Mash the goat cheese into the cooked ratatouille mixture. Stuff the prepared tomatoes with this filling and keep warm.
6. Reheat the vegetable or poultry broth. Whisk in the butter and most of the chopped basil (reserve some for garnish). Season the sauce with salt, pepper, and lemon juice.
7. Arrange 2 stuffed tomatoes per plate, drizzle with the basil sauce, and garnish with reserved basil.

Source: The new kitchen for all seasons. Chanteclerc.