Tomates Farcies (French Stuffed Tomatoes)

About This Recipe

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.

Ingredients

Serves 4

• 8large ripe tomatoes
• 400 gground pork
• 1onion(finely diced)
• 2 clovesgarlic(minced)
• 1/2 cupfresh breadcrumbs
• 2 tbspmilk
• 1egg
• 1/4 cupchopped parsley
• 1 tspsalt
• 1/2 tspblack pepper
• 2 tbspolive oil
• 1/4 cupgrated parmesan(optional, for topping)

Instructions

1. 1

   Prepare the tomatoes

   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.

2. 2

   Soak the bread

   Soak the breadcrumbs in milk for a few minutes until softened.

3. 3

   Make the filling

   Cook onion in olive oil until soft, then combine with ground pork, garlic, soaked breadcrumbs, egg, parsley, salt and pepper.

4. 4

   Stuff the tomatoes

   Fill each tomato shell generously with the pork mixture, mounding slightly.

5. 5

   Top and bake

   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.

6. 6

   Serve

   Serve hot with a drizzle of the pan juices and a simple green salad or rice.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions