I made French stuffed tomatoes following this recommendation from a Chowhound poster: “I nail this about 70% of the time and fail about 30%. This was one of the nails. My recipe is very close to chocmiel’s on YouTube: https://m.youtube.com/watch?v=olJFflI… I add (cooked) rice to the bottom of the glass dish before I put the stuffed tomatoes in the oven, along w/ some of the tomato-innards mixture, and pour white wine and a little olive oil over the whole thing. On good days, the pork/beef fat combines with the wine and bakes to a light fond on the bottom of the pan; stir that fond into the rice & your eyes will be rolling back in your head. On bad days, it doesn’t make a fond. The dish is still okay, but…
Chocmiel’s video is in French, but pretty self explanatory. For the meat filling I use half ground beef, half Jimmy Dean ‘sage’ pork sausage. When you see her throwing something white into the pan around 3:05, that’s powdered sugar, not salt. 400-ish degrees Fahrenheit for 45 mins. We love this”
In addition to being delicious, this was very thrifty using garden tomatoes, leftover sliced onion and tomato from last night, leftover rice with peas from the night prior, wild rice from the freezer, and the dregs of a bottle of rosé.
The poster’s instructions were a little vague but I took it to mean leftover meat-tomato mix was to be stirred into the cooked rice before baking. I left the dish uncovered for maximum crisping, and it was a good call. We all loved it! Served with leftover salads.
My DH dished this out and I returned half the rice to the pan to make room for…wait for it…a half piece of pie 
