Tomates Farcies (French Stuffed Tomatoes)
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.
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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.
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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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