Tomates Farcies (French Stuffed Tomatoes)

When you want to take advantage of the summer tomatoes, this French stuffed tomato (tomates farcies) recipe is one to make. It’s one of those recipes for me that takes me back to a specific place and time - a summer spent in Provence, France. This dish is a staple of Provençal cuisine, which is so simple yet so flavorful and really captures the essence of summer. It’s perfect for a a dinner main course or a a nice lunch.

Other tomato recipes to make this summer include this tomato confit, this caprese pasta salad, and this tomato chicken confit.

Notes on Ingredients and substitutions

*see recipe card for full list of ingredients and quantities

• Tomatoes: Choose large to medium tomatoes that can hold their shape during baking.
• Herbs: Parsley and thyme are classic. But you may also use Herbes de Provence as well to add to that Provençal flavor. Feel free to experiment with other herbs such as basil, oregano, or rosemary. Adding a pinch of red pepper flakes can also provide a subtle heat.
• Meat: I use a combination of pork and beef, but you can go all the way with one or the other. Ground lamb or chicken would work as well.

How to Make These Stuffed Tomatoes

1. Preheat oven to 425℉ (220℃).

2. Cut the tops off the tomatoes and scoop out the insides. Add salt and pepper to the tomatoes and invert them to drain. Finely chop half of the tomato flesh and set it aside.

3. Soak the breadcrumbs in milk and press the excess milk out.

4. In a pan over medium heat, add a teaspoon of olive oil and cook the shallots and tomato flesh for 10 minutes. Add salt to taste.

5. In a medium bowl, add the squeezed breadcrumb mixture, the garlic, chopped herbs, egg, meat, 2 ½ teaspoons of salt, pepper, and shallot-tomato mixture. Mix until well combined.

6. To test the flavor, cook about a tablespoon of the pork mixture in a pan for about 1-2 minutes each side. Taste, and adjust the seasoning if needed. Then fill the tomatoes with the mixture, add a piece of butter on top of each tomato and the tomato tops.

7. Bake for 45-50 minutes. Enjoy!

Some Helpful Tips

• Tomato prep: After scooping out the insides of the tomatoes, let them drain inverted on a paper towel. This helps to remove excess moisture and prevents the filling from becoming too watery.
• Testing the filling: Cooking a small amount of the filling in a pan before stuffing the tomatoes is a crucial step. It allows you to adjust the seasoning to perfection.
• What to serve this with: Serve with rice or crusty bread to absorb all the juices, because this dish is juicy! Also a citrus salad would work well.
• Storage: Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350℉ (175℃) until warmed through, about 15-20 minutes.

Print Recipe

Tomates Farcies (French Stuffed Tomatoes)

Isabelle Lopez

This French stuffed tomato (tomates farcies) recipe is a delightful way to savor summer tomatoes, inspired by a summer in Provence. Large tomatoes are hollowed out and filled with a savory mixture of bread crumbs soaked in milk, garlic, parsley, thyme, shallots, and an egg for binding. The filling can include pork or other meats, and is seasoned to taste. The stuffed tomatoes are topped with a small piece of butter and baked until golden and flavorful. This dish brings the essence of Provençal cuisine to your table, perfect for a light meal or a charming addition to any dinner.

Prep Time20 minutes mins

Cook Time1 hour hr

1x2x3x

Course: Main Course

Cuisine: French

Keyword: stuffed tomatoes, tomates farcies

Servings: 4 people

Equipment

• 1 baking dish
• 1 pan
• mixing bowls

Ingredients

• 6-8 tomatoes medium sized
• salt
• ⅔ cup bread crumbs bread torn into small pieces
• 2 tablespoon milk
• ½ shallot finely chopped
• 1 teaspoon olive oil
• ½ lb ground pork
• ½ lb ground beef
• 2 garlic cloves grated
• 2 tablespoon chopped parsley
• 1 teaspoon thyme leaves
• 1 egg
• 2 tablespoon butter

Instructions

• Preheat oven to 425℉ (220℃).
• Cut the tops off the tomatoes and scoop out the insides. Add salt and pepper to the tomatoes and invert them to drain. Finely chop half of the tomato flesh and set it aside.
• Soak the breadcrumbs in milk and press the excess milk out.
• In a pan over medium heat, add a teaspoon of olive oil and cook the shallots and tomato flesh for 10 minutes. Add salt to taste.
• In a medium bowl, add the squeezed breadcrumb mixture, the garlic, chopped herbs, egg, meat, 2 ½ teaspoons of salt, pepper, and shallot-tomato mixture. Mix until well combined.
• To test the flavor, cook about a tablespoon of the pork mixture in a pan for about 1-2 minutes each side. Taste, and adjust the seasoning if needed.
• Fill the tomatoes with the mixture, add a piece of butter on top of each tomato and the tomato tops. Bake for 45-50 minutes.

Notes

• Tomato prep: After scooping out the insides of the tomatoes, let them drain inverted on a paper towel. This helps to remove excess moisture and prevents the filling from becoming too watery.
• Testing the Filling: Cooking a small amount of the filling in a pan before stuffing the tomatoes is a crucial step. It allows you to adjust the seasoning to perfection.
• What to serve this with: Serve with rice or crusty bread to absorb all the juices, because this dish is juicy! Also a citrus salad would work well.
• Storage: Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350℉ (175℃) until warmed through, about 15-20 minutes.

Nutrition

Calories: 482kcal | Carbohydrates: 22g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 275mg | Potassium: 836mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1.811IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 3mg

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