Tomates Farcies

Tomates Farcies

Tomates Farcies is one of my favorite French dishes, one because it’s delicious, two because of nostalgia. It’s one of the first dishes my mother-in-law made when I went to visit France for the first time. She makes it for us every time now when we go to visit because we love it so much—mostly because Adrien loves it so much. Needless to say, it is now a staple in my home, and I hope it will be in yours too.

History Of Tomates Farcies

Stuffed tomatoes are one of the staples of French country cooking. The traditional recipe, which comes from Provence, uses sausage meat, often mixed with beef and flavored with onion, garlic, herbes de Provence, and fresh parsley or basil. Fillings for the tomatoes have evolved over the years in France. In the old days, leftover meat from other dishes was often chopped to create the filling. These days recipes generally call for ground meat. For the pork, it’s good to use high-quality sausage, such as Italian sausage, simply removing the meat from its casing. If you want to see a video tutorial, I have one here for you. Don’t forget to follow my Pinterest so you never miss a recipe.

Getting Creative

Once you’ve made it the traditional way, it’s so easy to experiment. You could try stuffing the tomatoes with all kinds of ingredients. It makes it so fun. I am going to try stuffing them with egg next. The French call this, tomatoes au nid (‘tomatoes in the nest’). It sounds amazing to me. We all should try.

Recipe

Ingredients:

•8 Tomatoes (on the vine)
•2 Tsp Herbs de Provence (I did not have so I used thyme)
•1lb ground pork
•1lb ground beef
•3 Garlic cloves, minced
•2 Tsp salt
•2 Tbsp fresh parsley, chopped fine
•1 Cup diced sourdough (or whatever bread you have) (a gluten free option is almond flour) w/ 2 Tbsp of milk

Method:

-We always start with preheating the oven to 400f or 200c. Now we wash our tomatoes, then cute the top off in thin layer. Then you will core the tomatoes, save the juices and innards in a separate bowl. Place hollowed tomatoes in a shallow, oven safe dish and set aside.

-Combine pork, beef, garlic, salt, parsley, herb de Provence (or thyme if you don’t have) and bread that has been soaked in milk. – Feel free to use almond flour if you are gluten intolerant. Combine the mixture well with your hands. Spoon out the meat into the cored tomatoes.

-Add a little sliver of butter on top of the meat you put in the tomatoes and place the tomato hats on. Add 1/4 Cup of juice and inured to the bottom of your dish. Place in oven and bake for 45 mins, reduce heat to 350f or 175c and cover with foil for 10-15 mins – so they don’t dry out.

-The inner temperature should be 160 because you want to make sure the pork is cooked through.

-You are done! Top this on some rice and enjoy this healthy French dinner.

Other Recipes You Will Love:

–The Slow Cooked Pork Tacos
–Japanese Purple Sweet Potato (smashed)
–The Danish Winter Salad
–Sardinian Minestrone

Comments/Questions?

If you have a moment please leave me a comment on how this recipe turned out for you! I love hearing from you all and it really helps me out if you guys leave me an honest comment.
Also, if you have any other questions, please feel free to comment on this post as well. I am happy to answer any questions or concerns!