With the weather turning cold again after a few warm days early March, we desperately wanted a glimpse of summer. It seems like every culture has figured out that tomatoes are perfect for stuffing, and the French are no exception!
Tomates farcies bring Maxime deep memories from his childhood- this was indeed a summertime favorite in the family, so this is very nostalgic for him. The freshness from the tomatoes (even though they are baked) contrasts perfectly with the meaty stuffing. The ground pork is from our local farmer’s market, and we can’t wait to make this recipe again in a few weeks as soon as our local farmers have fresh tomatoes in stock!
Tomates farcies • Stuffed tomatoes
Course: MainCuisine: FrenchDifficulty: Easy6
tomatoes30
minutes40
minutes1
hour10
minutesIngredients
6 6 tomatoes
400 g 400 ground pork
90 g 90 stale bread without crust (or 60g dry stuffing)
50 g 50 minced onions
2 2 minced garlic cloves
1 bunch 1 chopped parsley
1/2 tbsp 1/2 salt
1 tsp 1 pepper
10 cl 10 milk
Breadcrumbs
Directions
- Add the stale bread (or the dry stuffing) and the milk to a bowl and, using a fork, combine them until the bread has completely absorbed the milk. If you are using dry stuffing, you might need to add extra milk if the mix is still too dry.
Set aside. - Mince onion and garlic. Chop parsley.
- Warm up oven at 180°C/360°F.
- In the bread bowl, add the ground pork, the minced onion, the minced garlic, the chopped parsley, salt, and pepper.
- Mix until everything is well combined. Set aside.
- Remove the hats of the tomatoes (but save them for later use, like tomato sauce or coulis!), then empty them.
- Fill the tomatoes with the pork mixture and spread a layer of breadcrumbs on top.
- In an oven-proof dishware, bake the tomatoes for 30 minutes.
- Broil for 5 minutes or until the breadcrumbs are golden.
- Place the hats back on the tomatoes and bake for 5 more minutes.
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