The Best Tomates Farcies {French Stuffed Tomatoes Recipe}

5 from 4 votes

The Best Tomates Farcies {French Stuffed Tomatoes Recipe}

This classic tomates farcies recipe, which translates stuffed tomatoes, is one of my favorite French recipes. Large ripe tomatoes are hollowed and stuffed with delicious herby ground meat and onions, then baked in the ovens with little tomato hats.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: French

Keyword: sausage, stuffed tomato, tomato, tomatoes

Servings: people

Calories: 418kcal

Author: Vikkie Lee

Equipment

Ingredients

2 tablespoon Olive oil
6 Beef tomatoes
400 g Pork sausages (6 sausages - flavour of your choice)
3 Onions finely chopped
2 Garlic cloves minced
Pinch Salt
Pinch Black pepper
1 teaspoon Thyme
1 teaspoon Oregano
1 bunch Fresh parsley
1 Egg
1 tablespoon Rice
¼ cup Parmesan Grated (15g)
⅔ cup Breadcrumbs (100g) from stale bread or crackers
1 teaspoon Apple cider vinegar
½ tablespoon Dijon mustard

Metric - US Customary

Instructions

First, preheat oven to 180 c degrees fan, 200 c conventional, gas mark 6, 400 degrees F.
Slice the tops off of the tomatoes with sharp knife and set the tops aside.
Using a small spoon or ice cream scoop, remove the insides of the tomatoes while being careful not to damage the wall of the tomatoes.
Set the tomato flesh aside as we will use it as a tomato stock to flavour the onions later.
Sprinkle the inside of the hollowed tomatoes generously with salt to help draw any excess moisture out.
Then place the tomatoes upside down on some sheets of paper towel to absorb it while we work on the next step.
Now add the oil to a large frying pan gently soften the onions, garlic and another good pinch of salt over low heat.
For a more caramelised taste, you could add a small pinch of sugar.
Finely chop up the scooped out tomato flesh into very small pieces and discard any tough cores if hard to chop.
Then add to the onions and simmer over medium heat until thick pulp texture while stirring occasionally.
Now remove the skins from the sausages and place the sausage meat in a large mixing bowl.
Then add the tomato flavours onions, along with the remaining ingredients except the parmesan.
Now use a stick blender or food processor to blend. If you don't have one, finely chop the herbs and mix well with a wooden spoon
Place the tomatoes in a baking dish and add a pinch of uncooked rice in the bottom of each one.
*This helps absorb excess moisture while baking.
Pack the meat mixture into each tomato. For any protruding meat, smooth into a dome shape with a spoon or knife.
Sprinkle each filled tomato with grated parmesan cheese.
Place the tomato hats on top and drizzle the tops with a little olive oil.
Now bake in the preheated oven for 45 minutes to 1 hour until they are golden brown and serve with rice.

Video

Notes

- Salt the insides of the hollow tomatoes so you can leave them to drain excess moisture during the remaining prep time

- Add a pinch of uncooked rice to the bottom of each hollow tomato before filling with meat. This helps absorb excess moisture while baking and prevents the meat from turning soggy

- For a professional presentation, try not to overcook them as the skins of the tomatoes will split

- Avoid using a rimless baking sheet as moisture can escape from the tomatoes while cooking

- Any tomato juices that leek into the baking tray tastes very sweet and delicious. You could scatter some courgettes, aubergines, and other vegetables around the tomatoes to soak up the flavours while roasting

- Choose large ripened tomatoes with a firm flesh that will hold well during cooking and easy to hollow

- If you find you have far too much stuffing for your tomates farcies, you can either use more tomatoes, or bake the excess in the tin around the tomatoes themselves

Nutrition