Parade Tomato Festival with Three Preparations

The tomatoes are now wonderfully ripe, juicy and aromatic – reason enough for Jean Marie Dumaine to promise a “tomato festival for the tongue”.

Our French chef from Sinzig has come up with three unusual preparations for the now fragrant and tasty summer vegetables: beef tomatoes stuffed with a light tuna mayonnaise, egg tomatoes cooked with sesame seeds and basil, and cherry tomatoes braised in olive oil rosemary and garlic. Three completely different taste experiences – on one big plate – surprising, extraordinary, aromatic, a cold entrée not only for guests, on hot days…

1. stuffed tomatoes with tuna mayonnaise:

Open the can of tuna and you drain the oil through a sieve. Be careful: the olive oil, mustard and egg yolks must have the same heat, otherwise the mayonnaise will curdle when stirred. Whisk the egg yolks and mustard at the beginning, then slowly add the olive oil while whisking until the typical mayonnaise emulsion is formed, then add the parsley, capers and chopped eggs, and finally the tuna, chopped into pieces. Season everything with salt and freshly ground pepper.

Rinse the tomatoes, cut a “lid” small on top and scoop out with a coffee spoon or knife. Fill the mayo into the tomatoes so that it forms a mound at the top, put the lid on again and to Tis

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