Tomates farcies (French Stuffed Tomatoes) is the dish that taught me a tomato could be dinner. I had them for the first time visiting my half French cousin's family in Provence when I was 12 years old. It was his grandmother's summer specialty. I understood why the moment I tasted them. I asked to watch her make it, taking notes the whole time!
Other tomato recipes to make this summer include this tomato confit, this caprese pasta salad, and this tomato chicken confit.
If you're looking for other French recipes, check out this lamb hachis parmentier (French shepherd's pie), this French onion soup with mushrooms and miso, these blue cheese mussels, or this duck confit.
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Notes on Ingredients and substitutions
*see recipe card for full list of ingredients and quantities
- Tomatoes: Choose large to medium tomatoes that will hold their shape once hollowed and baked. I like using tomatoes on the vine so I can keep the green stem attached, it makes for a nicer presentation.
- Herbs: I use parsley and thyme in my version, but Herbes de Provence is a great one to have too. Rosemary works well if you want to switch things up.
- Meat: I use a mix of pork and beef, but you can go all one way or the other. Ground lamb or chicken works too, if that's what you prefer.
- Breadcrumbs soaked in milk: This is what keeps the filling tender instead of dense.
- Egg: Acts as the binder so your filling holds together once baked instead of falling apart when you cut into it.
How to Make These Stuffed Tomatoes
- Preheat your oven to 425°F (220°C).
- Cut the tops off the tomatoes and scoop out the insides, then salt and pepper the inside of each one and set them upside down to drain. This pulls out the extra liquid that would otherwise make your filling watery. Chop the tomato flesh you scooped out and set it aside, you'll use it in the filling.
- Soak the breadcrumbs in milk, then press out the excess.
- In a pan over medium heat, cook the shallots and the chopped tomato flesh in a teaspoon of olive oil for about 10 minutes, until it reaches a jammy consistency. This intensifies the tomato flavor for the filling. Add salt to taste.
- In a medium bowl, combine the soaked breadcrumbs, garlic, chopped herbs, egg, ground pork, ground beef, 2 ½ teaspoons of salt, pepper, and the shallot-tomato mixture. Mix until everything is well combined.
- Do a taste test of the filling by heating a small pan with a teaspoon of olive oil, add about half a tablespoon of the filling, and let it cook for a minute or two per side. Taste it and adjust the seasoning before you fill a single tomato. Once satisfied, stuff the tomatoes, top each one with a small piece of butter and its tomato top.
- Bake in preheated oven for 50 minutes. Enjoy with rice or crusty bread!
Some Helpful Tips
- Why your tomatoes might roll around: If your tomatoes won't sit flat in the dish, trim a thin sliver off the bottom of each one before you stuff them. I also snug them close together in the baking dish, that keeps them upright even without the trim.
- Taste before you stuff: I know it feels like an extra dish to wash, but cooking a small test patty of the filling is worth it!
- Make ahead: You can prep the filling up to a day ahead and store it in the fridge. Hollow out and stuff the tomatoes when you're ready to cook.
- What to serve this with: rice or crusty bread to soak up the juices, because this dish is juicy. A simple citrus salad on the side works beautifully with the richness of the filling.
How to Store
Store leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave 350°F (175°C) oven until warmed through, about 15 to 20 minutes.
I don't recommend freezing these once baked. Tomatoes lose their texture in the freezer and tend to turn mushy once thawed.
Tomates Farcies (French Stuffed Tomatoes)
This tomates farcies recipe is my version of the classic French stuffed tomatoes I first tried in Provence, made with a savory blend of ground pork and beef, herbs, and breadcrumbs soaked in milk for a tender filling. Testing a small spoonful of the filling before you stuff the tomatoes is the trick that guarantees the seasoning is right every time.
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Equipment
- 1 baking dish
- 1 pan
Ingredients
- 6-8 tomatoes medium sized, with stem if possible for presentation
- 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, then salt and pepper the inside of each one and set them upside down to drain. This pulls out the extra liquid that would otherwise make your filling watery. Chop the tomato flesh you scooped out and set it aside, you'll use it in the filling.
- Soak the breadcrumbs in milk, then press out the excess.
- In a pan over medium heat, cook the shallots and the chopped tomato flesh in a teaspoon of olive oil for about 10 minutes, until it reaches a jammy consistency. This intensifies the tomato flavor for the filling. Add salt to taste.
- In a medium bowl, combine the soaked breadcrumbs, garlic, chopped herbs, egg, ground pork, ground beef, 2 ½ teaspoons of salt, pepper, and the shallot-tomato mixture. Mix until everything is well combined.
- Do a taste test of the filling by heating a small pan with a teaspoon of olive oil, add about half a tablespoon of the filling, and let it cook for a minute or two per side. Taste it and adjust the seasoning before you fill a single tomato. Once satisfied, stuff the tomatoes, top each one with a small piece of butter and its tomato top.
- Bake in preheated oven for 50 minutes.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Why your tomatoes might roll around: If your tomatoes won't sit flat in the dish, trim a thin sliver off the bottom of each one before you stuff them. I also snug them close together in the baking dish, that keeps them upright even without the trim.
- Taste before you stuff: I know it feels like an extra dish to wash, but cooking a small test patty of the filling is worth it!
- Make ahead: You can prep the filling up to a day ahead and store it in the fridge. Hollow out and stuff the tomatoes when you're ready to cook.
- What to serve this with: Serve with rice or crusty bread to soak up the juices, because this dish is juicy. A simple citrus salad on the side works beautifully with the richness of the filling
- Storage: Store leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave 350°F (175°C) oven until warmed through, about 15 to 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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Isabelle says
[I am the author for this recipe]
Love this recipe! First learned how to make this as a kid and now it's a summer staple!
temp mail says
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