Ripe tomatoes hollowed and filled with a savory pork and herb stuffing, baked until tender, a classic French home-style dinner.
Tomates farcies is a staple of French home cooking, especially in late summer when garden tomatoes are at their ripest and largest, hollowed out and filled with a well-seasoned mixture of ground meat, breadcrumbs and herbs. The filling typically combines ground pork with fresh parsley, garlic and a bit of soaked bread for tenderness, all seasoned simply so the sweetness of the ripe tomato remains the dominant flavor rather than being overwhelmed. Baked slowly with the tomato tops replaced like little lids, the dish softens the tomatoes into something almost sauce-like around the edges while the filling cooks through, best served with a simple green salad or rice to soak up the juices.
Serves 4
Cut the tops off the tomatoes and reserve, then scoop out the pulp and seeds with a spoon, keeping the shells intact; season the insides lightly with salt.
Soak the breadcrumbs in milk for a few minutes until softened.
Cook onion in olive oil until soft, then combine with ground pork, garlic, soaked breadcrumbs, egg, parsley, salt and pepper.
Fill each tomato shell generously with the pork mixture, mounding slightly.
Sprinkle with parmesan if using, replace the tomato tops loosely, and bake at 190C/375F for 35-40 minutes until the filling is cooked through and the tomatoes are soft.
Baste the tomatoes with their own juices halfway through baking to keep them from drying out.
Serve hot with a drizzle of the pan juices and a simple green salad or rice.
Choose large, firm but ripe tomatoes that will hold their shape through baking rather than collapsing entirely.
Soak the breadcrumbs in milk before mixing into the filling — this keeps the meat mixture moist and tender rather than dense.
Baste the tomatoes with their own released juices partway through baking to prevent the exposed tops from drying out.
A version with ground beef instead of pork is equally traditional and common.
Adding cooked rice to the filling stretches it further and adds texture.
A vegetarian version fills the tomatoes with a rice, mushroom and herb mixture instead of meat.
Refrigerate up to 3 days in an airtight container; reheat covered in a 180C/350F oven until warmed through, since the tomatoes can turn watery if microwaved.
Tomates farcies is a classic of French provincial home cooking, particularly in the south of France where tomatoes grow abundantly, historically a practical way to stretch a small amount of meat into a filling family meal using garden vegetables.
Yes, or a mix of both, which is common in many French households for a slightly richer filling.
Choose firmer, slightly underripe tomatoes next time, and handle them gently when scooping out the pulp to avoid tearing the walls.
The breadcrumbs likely weren't soaked in milk, or the mixture needed an egg to bind and add moisture — make sure both are included.
Per serving (320g / 11.3 oz) · 4 servings total
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