BETH’S TOMATES FARCIES RECIPE (STUFFED TOMATOES)

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.
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Ingredients
  • (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
Instructions
  1. Clip vines gently from tomatoes, leaving the stems intact on each tomato at least 1 inch high.
  2. Slice tops off the tomatoes and set aside.
  3. Core tomatoes and remove their interior flesh, transfer to a bowl. (keep for a simple tomato sauce, recipe below)
  4. Place hollowed tomatoes in a shallow, oven safe casserole dish and set aside.
  5. Combine pork, garlic, salt, pepper, herbs de provence, parsley and bread that has been soaked in the milk. Combine with hands until incorporated.
  6. With an ice cream scooper, scoop meat into tomatoes and top with their “lids”.
  7. Add ¼ cup of wine to the bottom of the dish.
  8. 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.
  9. Serve with white rice. Enjoy!

 

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