Tomates Farcies (French Stuffed Tomatoes)
This classic French dish features ripe tomatoes hollowed out and filled with a savory mixture of ground meat, rice, and herbs. Baked until tender and golden, it makes a comforting and flavorful main course. Serve with a simple green salad for a complete meal.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 521 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcslarge tomato
- 250 gground beef, lean
- 250 gground pork, lean
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 0.5 cupcooked rice
- 2 tbspfresh parsley, chopped
- 1 tspfresh thyme, chopped
- 1 pcsegg, beaten
- 0.25 cupbread crumb
- 0.5 tspsalt
- 0.25 tspblack pepper
- 2 tbspolive oil
- 0.5 cupvegetable broth
Equipment
large bowl · spoon · cutting board · knife · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 5 min
- 2
Wash the tomatoes and carefully slice off the tops (the stem end).
About 2 min
- 3
Using a spoon, gently scoop out the pulp and seeds from inside each tomato, leaving a sturdy shell. Reserve the pulp.
About 5 min
Cook’s note: Be careful not to pierce the tomato skin.
- 4
Finely chop the reserved tomato pulp.
About 2 min
- 5
In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, cooked rice, chopped parsley, chopped thyme, beaten egg, bread crumbs, salt, pepper, and the chopped tomato pulp.
About 5 min
- 6
Mix the ingredients thoroughly until well combined.
About 2 min
Cook’s note: Using your hands ensures everything is evenly distributed.
- 7
Stuff each hollowed tomato generously with the meat mixture.
About 3 min
Cook’s note: Don't pack too tightly, as the rice will expand slightly.
- 8
Place the stuffed tomatoes upright in a baking dish. Drizzle the olive oil over the tomatoes.
About 2 min
- 9
Pour the vegetable broth into the bottom of the baking dish around the tomatoes.
About 1 min
- 10
Bake for 50 minutes, or until the tomatoes are tender and the meat filling is cooked through and lightly browned on top.
About 50 min
Cook’s note: If the tops brown too quickly, you can loosely cover the dish with foil.
- 11
Serve hot, optionally garnished with fresh herbs.
About 1 min
Per serving
Nutrition
- Calories
- 521.3kcal
- Protein
- 27.1g
- Carbs
- 25.9g
- Fat
- 34.8g
- Fibre
- 3.8g
- Sugar
- 7.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stuffed tomatoes in an airtight container in the refrigerator.
Reheat in a microwave or in an oven at 160°C (325°F) until warmed through.
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