Tomates Farcies D Oeuf Egg Stuffed Tomato W Herb Mayo France Recipes

BETH'S TOMATES FARCIES

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!

CLASSIC TOMATES FARCIES (BAKED GROUND MEAT-STUFFED TOMATOES)

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.

TOMATES FARCIES (STUFFED TOMATOES)

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.

STUFFED TOMATOES (TOMATES FARCIES)

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.

HERB STUFFED TOMATOES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

TOMATES FARCIES (STUFFED TOMATOES)

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.

EGG STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line a 9 inch baking dish with parchment paper.
• With a serrated knife, cut off the top 1/2 inch from each tomato.
• With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
• Place tomato in baking dish and season with salt and pepper.
• Divide corn and chives among tomatoes.
• Break an egg into each tomato and top with cheese and red pepper flakes.
• Bake until egg is set, about 45 to 50 minutes.
• Serve.

STUFFED TOMATOES

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.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

EGG MAYO

Steps:

• Prepare the hard-boiled eggs: Put the eggs in a small saucepan and cover with 1 inch of water. Bring to a boil, then reduce the heat so that the water is at a strong simmer and cook, uncovered, for 7 minutes. Drain the eggs into a colander, and run them under cold water.
• Return the eggs to the empty pan, shake the pan vigorously to crack the shells, then peel the eggs under cold running water. Rinse them and keep them covered in the refrigerator until needed. (They should be used the same day.)
• Prepare the mayonnaise: Put the egg, lemon juice, mustard, vinegar and salt in the container of a blender; pulse to mix. With the machine running on high speed if your blender has two or three speeds, or on medium to medium-high if your blender has more speeds, slowly and steadily pour in the oil, stopping halfway through to scrape down the sides of the container. Every blender is different, so it's hard to say how long it will take for the oil to be incorporated and the mayo to set. Taste and see if you want to add more lemon juice, mustard, vinegar or salt. Scrape into a clean container, cover and refrigerate until needed. (The mayo will keep for up to 4 days.)
• To assemble the dish, you'll need about half the mayonnaise to cover the 4 hard-boiled eggs. You want the mayo to be thin enough to just coat the eggs - it should come off the spoon in quickly dissolving ribbons - so, if needed, thin it with a little hot water. (You might need 3 to 4 teaspoons; check as you go.) Taste, and see if you want more salt and some pepper.
• Cut the eggs in half lengthwise and place them on a platter, yolk side down or up. Spoon the mayonnaise on top, coating the egg and allowing some to slip over the sides. Garnish the eggs as you like. Serve with bread, of course.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.