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
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
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