Real Recipes From Real Home Cooks ®
Tomatoes Maison by Jacques Pepin
INGREDIENTS
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4 ounces leftover country-style bread, cut into 1/2-inch pieces (2 cups)
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3/4 cup room-temperature water
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6 ounces leftover meat from a roast (pork, veal, or beef) or cold cuts, coarsely chopped (2 cups) - (Show note - looked like ground beef. He also adds some uncooked sausage.)
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1/4 cup chopped onion
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4 scallions, trimmed (leaving some green) and coarsely chopped (1/2 cup)
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2 big mushrooms (about 3 ounces), cleaned and coarsely chopped (1 cup)
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3 garlic cloves, crushed and chopped (2 teaspoons)
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 large egg
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4 large tomatoes (about 2 pounds)
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1 zucchini (small 7" or so)
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1/4 of a green pepper, diced
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2 Tbsp chopped flat leaf parsley
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1 Tbsp cornstarch
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(In his show he also added a zucchini and states that you could add leftovers like rice or pasta - this also went into the food processor with the rest of the "stuffing".)
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Show note - he also adds, green bell pepper, and flat leaf parsley
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