Tomates Farcies (Stuffed Tomatoes)
Stuffed tomatoes are always a good idea to feed a hungry family! Although all very simple, there are as many recipes for this dish as there are families in France. The differences come from what type of meat is added.
Serves: 4Hands-on: 10 minutesTotal: 55 minutesDifficulty: Easy
- 1 cup whole milk
- 2 slices day-old bread
- 8 large tomatoes
- 3 Tbsp. water
- 1⁄2 cup uncooked rice
- 4 tsp. coarse salt, divided
- 2 medium shallots, peeled and sliced
- 1 lb. sausage meat
- 1⁄2 lb. ground veal
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. fresh thyme leaves
- 1 tsp. ground black pepper
- Preheat oven to 350°F.
- Pour milk into a small bowl, add bread, and set aside to soak.
- Cut off the top 1⁄2 inch of each tomato. Reserve tops. With a spoon, scoop out the tomato flesh and transfer to a bowl. Add water and rice to bowl and stir to combine. Pour tomato mixture into the bottom of a large baking dish.
- Sprinkle 3 teaspoons salt inside each tomato and set aside.
- Mince soaked bread or process in a blender; transfer to a large bowl. Add shallots, sausage, veal, parsley, thyme, pepper, and remaining 1 teaspoon salt. Mix well with your hands.Stuff each tomato with meat mixture and cover with reserved tops. Place tomatoes in the baking dish on top of tomato-rice mixture.
- Bake for 45 minutes. Serve warm.