BETH'S TOMATES FARCIES RECIPE (STUFFED TOMATOES)
Every year when summer rolls around and tomatoes are at their peak, I start to crave "Tomates Farcies", or "Stuffed Tomatoes". This is one of my favorite French recipes, that's served in the summertime when tomatoes are at their peak.
Author: Entertainingwithbeth/Photo credit to entertainingwithbeth.com
- (18) Medium Tomatoes “on the vine”
- 2 tsp (10 ml) Herbs de Provence
- 2lbs (900g) pound ground pork
- 3 garlic cloves minced
- 2 tsp (15 ml) salt
- freshly ground pepper
- 2 tbsp (30 ml) fresh parsley minced
- 1 cup (240 ml) diced sandwich bread mixed with 3 tbsp (45 ml) milk
- ¼ cup (60 ml) dry white wine
- 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!