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> Stuffed Tomatoes
Apres Ski Recipe
- Off the hills and into the kitchen !
Tomatoes stuffed with ham and bechamel sauce.
Fall / Winter
Yield: 4 pieces
6 medium tomatoes, with the interior scooped out
6oz diced cooked ham
1 tsp nutmeg
1 cup emmenthal cheese, shredded
2 cups milk
1/2 cup soft butter
1/2 cup flour
1/4 cup fine diced onion
salt and freshly ground pepper
1. Heat butter in saucepan until melted. Add onion and sweat until translucent.
2. Add flour and milk, bring to a boil while whisking.
3. Add cheese, ham and nutmeg. Season with salt and pepper.
Spoon cheese and ham mixture into tomato shells. Bake in 375F oven until golden brown. Serve warm.
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