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.
Hands-on: 10 minutesTotal: 55 minutes
- 8 large tomatoes
- 1 Tbsp. kosher salt
- 1 cup milk
- 2 slices bread, stale if possible
- 2 medium shallots, peeled and sliced
- 1 lb. sausage meat
- ½ lb. ground veal
- 2 Tbsp. parsley, finely chopped
- 2 Tbsp. thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3 Tbsp. water
- ½ cup dry rice, uncooked
- Cut off the top ½" of each tomato: The French call it the chapeau, hat. Reserve the hats. With a spoon, scoop out the tomato flesh, removing the seeds and the innards. Do not pierce the tomato. Reserve the innards of the tomatoes in a separate bowl. Sprinkle kosher salt inside each tomato.
- Preheat the oven to 350°F. Pour the milk in a bowl, add the bread slices, and allow to soak. Then cut them in very small pieces, or process in a blender.
- In a large bowl, mix the shallots with the sausage meat and the ground veal. Add the pieces of bread soaked in milk. Add the parsley, thyme, salt, and pepper to the meat. Mix well with your hands.
- Take the bowl of tomato innards. Mix it with the water, and pour into the bottom of a large baking dish. Add the rice. Stuff each tomato with the meat mixture. Cover each with a “tomato hat.” Place the tomatoes on the dish, over the rice. Put in the oven and cook for 45 minutes.
- Serve warm.