Tomates Farcies à La Grecque Recipes

TOMATES FARCIES à LA GRECQUE

Steps:

• * Préchauffez le four à 180°C. Coupez le 'chapeau' de chaque tomate et réservez. Évidez les tomates à la petite cuillère et réservez la chair. Saupoudrez l'intérieur des tomates de poivre, sel et origan. Posez les tomates à l'envers sur du papier absorbant pendant 5 minutes. * Faites cuire le riz. Faites revenir l'oignon émincé dans un peu d'huile d'olive. Quand il est translucide, ajoutez la viande hachée et faites-la cuire un moment. Ajoutez ensuite la chair de tomate et laissez mijoter encore 5 minutes. Ajoutez le cube de bouillon, le riz, le persil, la menthe et la feta. Assaisonnez de poivre et sel. * Farcissez les tomates de ce mélange, posez-les dans un plat allant au four, remettez les chapeaux et enfournez le tout pendant 20 minutes.

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.