BETH'S TOMATES FARCIES
Every year when summer rolls around and tomatoes are at their peak, I start to crave "Tomate Farcie," a classic French dish I learned from my mother-in-law.
Provided by Beth Le Manach
Categories Main Dishes
Time 1h30m
Number Of Ingredients 9
Steps:
- Clip vines gently from tomatoes, leaving the stems intact on each tomato at least 1 inch high.
- Slice tops off the tomatoes and set aside.
- Core tomatoes and remove their interior flesh, transfer to a bowl. (keep for a simple tomato sauce, recipe below)
- Place hollowed tomatoes in a shallow, oven safe casserole dish and set aside.
- Combine pork, garlic, salt, pepper, herbs de provence, parsley and bread that has been soaked in the milk. Combine with hands until incorporated.
- With an ice cream scooper, scoop meat into tomatoes and top with their "lids".
- Add ¼ cup of wine to the bottom of the dish.
- Place in a 400F (200C) oven for 45 mins. Reduce oven to 350F (175C). Brush lids with olive oil, cover with foil and bake another 10-15 mins until tomatoes are softened and meat is cooked through.
- Serve with white rice. Enjoy!
Nutrition Facts : Calories 51 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 32 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
TOMATES FARCIES (STUFFED TOMATOES)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Provided by David Tanis
Categories breakfast, brunch, vegetables, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
CLASSIC TOMATES FARCIES (BAKED GROUND MEAT-STUFFED TOMATOES)
A typical recipe from Provence, these Classic "Tomates Farcies" are the perfect addition to any Summer table. This unfussy recipe of ripe tomatoes, carved and filled with a stuffing of ground meat, herbs, bread and cheese is a staple dish in any French household - and a personal childhood favorite of mine. Naturally, this dish is best made at the peak of tomato season, when they are juicy, sweet and full of flavor. An old timey dish from Provence, Tomates Farcies were born as a way to make a smart...
Provided by Audrey
Categories Entrées
Time 1h45m
Yield 5-6
Number Of Ingredients 1
Steps:
- Step 1 - Prepare the tomatoes. Cut the hats (tops) from the tomatoes and carve the insides (flesh) out with a spoon. Keep the flesh with the juice in a separate bowl, and keep the hats too. Sprinkle the insides of the tomatoes with a pinch of salt, and place the tomatoes upside down on a linen or paper towel to absorb the juice. Set aside for at least one hour.
- Step 2 - In a bowl, pour the milk over the bread cubes; set aside to soak.
- Step 3 - Chop up the tomato flesh coarsely. Heat 1 tablespoon EVOO in a frying pan over medium heat. Saute the garlic, onion, and tomato flesh. Cook for about 10 minutes, stirring occasionally, until the mixture is moisture-free and reduced to a paste-like consistency.
- Pre-heat your oven to 350F (180C) with a rack in the middle.
- Step 4 - In a large mixing bowl, combine the ground meat, chopped basil, Herbs de Provence, grated parmesan, milk-soaked bread, onion and tomato flesh mixture and egg. Season with salt and pepper to taste, and mix until just combined.
- Step 5- Spoon the stuffing into the hollowed tomatoes, making sure they are well packed. Place the hats back on top and place the tomatoes standing upright into a baking dish. Bake for 1 hour and 30 minutes. Allow the dish to rest 30 extra minutes in the oven, with the oven turned off, before serving.
Nutrition Facts : Calories 200, Fat 20 grams
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
STUFFED TOMATOES (TOMATES FARCIES)
Make and share this Stuffed Tomatoes (Tomates Farcies) recipe from Food.com.
Provided by Stephanie Z.
Categories Pork
Time 3h
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Soak the salt pork overnight in cold water before cooking.
- To cook, rinse it in cold water, place in a saucepan, cover with cold water, bring to a boil, then lower the heat and simmer for about an hour. Drain and leave to cool before using to stuff the tomatoes.
- Wash the tomatoes, then use a small knife to cut off the top third of each one. Reserve the tops. Use a spoon to carefully scoop out the seeds and pulp from the center of each tomato, being careful not to puncture the skins. Save the scooped-out pulp and seeds for making the sauce. Lightly salt the inside of each tomato and reserve.
- Preheat the oven to 400°F.
- Place the seeds and pulp in a small saucepan with a little thyme, bay leaf, salt and pepper, and simmer for 15-20 minutes or until the consistency of a thin tomato sauce, stirring frequently. Reserve.
- While the sauce is cooking, place the onion in a saucepan with the milk, bring to a boil, then lower the heat and simmer 7-8 minutes. Lift the onions out of the milk with a slotted spoon and chop them coarsely. Save the milk.
- Place the toast in a mixing bowl and add the milk used in cooking the onions. Allow to soak for about 10 minutes, then crush the toast with a fork; pour off any excess milk.
- Chop the salt pork, and add it to the toast along with the onion, garlic, leftover meat and parsley. Mix well, then add the egg, salt, pepper, and nutmeg, and knead with your hands to mix thoroughly.
- Butter a baking dish just large enough to hold all the tomatoes. Fill each tomato with stuffing, then put the top sections back in place and arrange them in the baking dish around the tomatoes, then place in the over and bake for 1 hour. Serve hot from the oven in the baking dish.
TOMATES FARCIES (STUFFED TOMATOES)
Provided by Pierre Franey
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees.
- Cut out the core of each tomato. Turn one tomato at a time on its side and cut a thin slice about half an inch thick from the top of each. Use a spoon or, preferably, a melon ball cutter to scrape out the inside of each tomato, leaving a whole shell for stuffing. Chop and set the spooned-out centers aside. There should be about two cups.
- Heat the sausage meat in a skillet, chopping with the side of a heavy metal spoon to break up lumps. Add one cup of the onion and half of the garlic. Cook, stirring, until onion is wilted. Add the cubed pork and mushrooms. Add thyme, salt and pepper to taste. Continue cooking 10 minutes.
- Meanwhile, heat the butter in a saucepan and add the remaining half cup of onion and the remaining garlic. When the onion is wilted, add the scooped-out tomato and bay leaf. Bring to the boil and simmer five minutes.
- When the pork mixture has cooked 10 minutes, spoon and scrape it into the container of a food processor. Blend until it is coarsefine. Scrape the mixture into a mixing bowl. Add one-quarter cup of the chopped parsley, the eggs and bread crumbs and salt and pepper to taste.
- Select a baking dish large enough to hold the tomatoes when they are arranged on the dish close together in one layer.
- Pour the chopped tomato sauce over the dish and smooth it over to distribute it evenly.
- Stuff the tomatoes with the pork mixture, smoothing it over, and arrange them stuffed side up on the tomato base. Sprinkle the tops with grated Parmesan cheese and the oil.
- Place in the oven and bake 25 minutes. Sprinkle with the remaining parsley.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 25 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 1282 milligrams, Sugar 13 grams, TransFat 0 grams
TOMATES FARCIES D'OEUF (EGG-STUFFED TOMATO W/HERB MAYO - FRANCE)
This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is everything you want a recipe to be. In my view that's ingredient & budget-friendly, a make-ahead quick-fix, low-cal & low-fat, a colorful & attractive presentation + amazing versatility. Altho I could only enter it in 2 categories, versatility is its biggest bonus as it works as a cold starter, salad course, side-dish to a meat or seafood entree served w/a starch, light lunch w/creative additions & can also be used to garnish a variety of appy platters or the like. Per the intro, "This simple dish is just the kind of thing you might find in charcuteries all over France." (Time does not include hard-boiling & cooling the eggs) *Enjoy* !
Provided by twissis
Categories Greens
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In a sml bowl, blend the mayo + herbs & set aside. Using an egg-slicer or sharp knife, cut the egg into thin slices.
- Place tomatoes on a cutting board (core-end down) & make deep cuts to w/in 1/2-in of the base. There should be the same # of cuts in ea tomato as there are egg slices & the white ends of the eggs should be discarded or reserved for another use.
- Fan open the tomatoes, sprinkle w/salt & pepper to taste & insert an egg slice into ea slit. Place ea stuffed tomato on a sml bed of lettuce or mixed greens & serve w/the herb mayonnaise.
Nutrition Facts : Calories 152.4, Fat 9.9, SaturatedFat 2.3, Cholesterol 189.8, Sodium 182.7, Carbohydrate 8.9, Fiber 1.6, Sugar 4.4, Protein 7.6
GROUND BEEF-STUFFED TOMATOES
See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.
Provided by My Food and Family
Categories Home
Time 34m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Heat oven 350°F.
- Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
- Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
- Place tomato shells on foil-covered baking sheet; fill with meat mixture.
- Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
- Bake 12 to 14 min. or until heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
TOMATES FARCIES (STUFFED TOMATOES)
Stuffed tomatoes is a popular cold-weather recipe in northern and eastern France. Traditionally, pork or a combination of pork and beef is used, but due to dietary restrictions we just use beef. Serve with rice.
Provided by SISTADISCO
Categories French Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice tops off the tomatoes and reserve. Scoop out the pulp with a spoon and place, with juices, in a bowl.
- Sprinkle some salt into each tomato and set upside down in a casserole dish to drain excess juice. Chop tomato flesh into smaller pieces and place in the casserole dish.
- Combine ground beef, bread crumbs, herbes de Provence, garlic powder, and black pepper in the bowl; mix together with your hands. Turn tomatoes over and stuff them with beef mixture so that a small amount rises over the top. Cover with reserved tops.
- Roll up any leftover beef mixture into small bowls and place in the casserole dish.
- Bake in the preheated oven until tomatoes are tender and beef is cooked through, 40 to 45 minutes.
Nutrition Facts : Calories 327 calories, Carbohydrate 17.2 g, Cholesterol 69.6 mg, Fat 18.7 g, Fiber 2.9 g, Protein 22.2 g, SaturatedFat 7.1 g, Sodium 212.6 mg, Sugar 5.7 g
More about "stuffed tomatoes tomates farcies recipes"
RECIPE: "TOMATES FARCIES" (STUFFED TOMATOES)
From atablewithrona.blogspot.com
TOMATES FARCIES RECIPE - FOOD REPUBLIC
From foodrepublic.com
MINI TOMATES FARCIES – THE PERFECT (HOLIDAY) HORS …
From eatlivetravelwrite.com
STUFFED TOMATOES (TOMATES FARCIES) - COOKING CHEZ MOI
From cookingchezmoi.com
EASY STUFFED TOMATOES RECIPE (TOMATES FARCIES)
From junedarville.com
TOMATES FARÇIES ‘À LA PROVENÇALE’ AKA STUFFED TOMATOES
From desociointhekitchen.com
TOMATES FARCIES (STUFFED TOMATOES) RECIPE | RECIPE | TOMATO …
From pinterest.ca
STUFFED TOMATOES RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
STUFFED TOMATOES FRENCH STYLE - "TOMATES FARCIES" AND PROVENçALE
From mycarolinakitchen.blogspot.com
STUFFED TOMATOES RECIPE FOR TOMATES FARCIES - GRANTOURISMO TRAVELS
From grantourismotravels.com
TOMATES FARCIES (STUFFED TOMATOES) - PLAIN.RECIPES
From plain.recipes
TOMATES FARCIES (SAVORY STUFFED TOMATOES)
From karenlebillon.com
TOMATES FARCIES (STUFFED TOMATOES) RECIPE - ARLYNOSBORNE.COM
From arlynosborne.com
CHEESY STUFFED TOMATOES WITH SAUSAGE | THE RECIPE CRITIC
From therecipecritic.com
BAKED TOMATOES STUFFED WITH CHEESE AND BREADCRUMBS | RECIPE
From cuisinefiend.com
TOMATES FARCIES (STUFFED TOMATOES) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
STUFFED TOMATOES | METRO
From metro.ca
STUFFED TOMATOES - TOMATES FARCIES A LA FRANCAISE - PROPER FOOD
From properfood.ie
TOMATES FARCIES | FOOD OVER 50
From foodover50.com
TOMATES FARCIES (STUFFED TOMATOES) RECIPE | RECIPE | TOMATO …
From pinterest.com
TOMATES FARCIES - FRENCH STUFFED TOMATOES — MY SKI KITCHEN
From myskikitchen.com
TOMATES FARCIES • STUFFED TOMATOES – MM BON APPéTIT
From mmbonappetit.com
STUFFED TOMATOES (TOMATES FARCIES) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STUFFED TOMATOES (TOMATES FARCIES) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STUFFED TOMATOES - CREME DE CITRON
From cremedecitron.com
FARCIES TOMATES(STUFFED TOMATOES) – PACHAKAM.COM
TOMATES FARCIES (STUFFED TOMATOES) RECIPE | RECIPE | TOMATO …
From pinterest.ca
TOMATES FARCIES RECIPE - YUMMYMUMMYCLUB.CA
From yummymummyclub.ca
STUFFED TOMATOES | THE EVERYDAY FRENCH CHEF
From everydayfrenchchef.com
TOMATES FARCIES (SAUSAGE & HERB STUFFED TOMATOES)
From must-love-garlic.com
MEAT STUFFED TOMATOES RECIPE [VIDEO] TOMATES FARCIES
From masalaherb.com
BETH'S TOMATES FARCIES RECIPE (STUFFED TOMATOES) - PINTEREST
From pinterest.com
STUFFED TOMATOES - SUNRISE-SOYA.COM
From sunrise-soya.com
TOMATES FARCIES (STUFFED TOMATOES) RECIPE FATO - YOUTUBE
From youtube.com
POUPETTE IN THE KITCHEN: TOMATES FARCIES (STUFFED TOMATOES)
From poupetteinthekitchen.blogspot.com
TOMATES FARCIES: BEEF & VEGETARIAN STUFFED TOMATOES {AND A BONUS …
From cookingminette.com
RECIPE FOR VIETNAMESE-STYLE STUFFED TOMATOES (TOMATES FARCIES)
From food.amerikanki.com
STUFFED TOMATOES | KQED
From kqed.org
STUFFED TOMATOES — TOMATES FARCIES | LA TARTINE GOURMANDE
From latartinegourmande.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love