Stuffed tomatoes -- Tomates farcies

There are those simple dishes that you want to make because you need comfort food, and because it reminds you of what your mum used to make when you were a child. Stuffed tomatoes are that kind of food for me. When I make them, I remember every detail of those family meals with les tomates farcies. Like things that are passed from generation to generation, I like the idea of trying to reproduce my mum's simple recipe, which I have only slightly modified because both Philip and I like herbs more than my dad does. It is a recipe that is fully customizable (ah, I should not use this word, it reminds me of my technology job!), so be free to change herbs, spices, and meat kind (veal for example)
Stuffed tomatoes
(for 6 people)
You need:
  • 6 juicy large tomatoes
  • 1 lb ground beef
  • 1 large yellow onion (or shallots)
  • 3 garlic cloves
  • Fresh parsley
  • Fresh coriander
  • 1 egg
  • Olive oil
  • Salt and pepper
Steps:
  • Start by washing the tomatoes and then cutting the top of each. It will become le chapeau.
  • Remove the seeds and scoop out the flesh with a spoon.
  • Sprinkle with salt and turn them upside down so that the excess water comes out.
  • In the meantime, mix together all the other ingredients (by hand or food processor)
  • Preheat your oven temperature 400 F
  • Place the stuffing in each tomato, cover with the cut tomato slice (le chapeau-the hat) and add a drop of olive oil on top, salt and pepper.
  • Cook for about 45 min.
I use the seeds and flesh to make a tomato sauce (and because I hate to toss food!). I sautee shallots and garlic in olive oil, add a chopped celery branch, then add a zucchini cut in julienne. After a few mns cooking, I add the tomato seeds and flesh, herbs (thyme or whatever you have), salt and pepper. I let simmer for about 25mns, and 5mns before this time, I add a tbsp of brown sugar (to remove the acidity of the tomatoes)... and then I am almost ready to eat.
I love this dish with steamed jasmine rice and a green salad with hazelnut oil and white balsamic vinegar (preferrably a nice lettuce). Of course, this dish is a much better bet in the summer, when tomatoes are ripe and full of flavour, but we need a bit of colour during winter, don't we? You can only imagine it could be summer, close your eyes and you are almost there. Check other comfort food resources from the beautiful food blog Frais and practice your French! ;-)

16 Comments

  • sam ·

    You are so cute! I love all of your enthusiastic entries for Foodorgaphy! Merci!

  • pessy ·

    love your site found it on a search engine. I am american living in france with my french husband and i love to cook. but not as lucky as you because he doesent love food. Its potatoes and potatoes. do you have a good one for tarte au saumon without cheese.

  • Melissa ·

    I saw the name of this dish on a TV show my daughter was watching. I had to look it up. I found it on your site and made it for my family. They loved it. I tweaked it a bit by using italian sausage instead of beef. My husband doesn't like tomatoes so I stuffed a red bell pepper instead. It was so filling I didn't even need to make a side dish. Can't wait to make it again.

  • Bren ·

    I've never had stuffed tomatoes, but my dad and mom (and I for the most part) enjoy the pretty red fruit, so I'll be sure to try this one out. Thanks for sharing... glad to have found you!

  • Iowna weaner ·

    I fuckin love these tomatoes...i actually saw the idea on Disney Channel and i thought it looked so yummy! So i googled french stuffed tomatoes and found this recipe. I cant wait to try it!

  • brooke m. ·

    i will most definatly be making this!!!!

  • Charles ·

    J'habitais avec une famille d'accueil pendant un mois cet été, et ma mère d'accueil a fait des tomates farcies si délicieuses que je suis venu ici en recherchant une recette agréable. Chais pas comment le dire en français, mais c'est vraiment du "comfort food." I can't wait to give these a try!

  • Keith ·

    In France, well, Burgandy anyway, you can buy the stuffing at a butchers. In England I use the meat from sausages with added parsley, garlic, an egg and some creme fraiche. Delicious.

  • Max ·

    I just got a wonderful wave of nostalgia, when I happened upon your recipe. I lived in Belgium and France for a little over five years. My dear friend Maurice used to make les tomates farcies for us, and we always had so much pleasure enjoying this dish and the wonderful dining experience. The European way of life is really so delightful, and this dish is just one example of that. I couldn't actually remember how he made this dish, but thanks to you...now I do!!! Thank you so much and Bon Appetit!!! Max B.

  • Béa ·

    Hi Lola, That's right. The meat isn't browned before stuffing.

  • Lola ·

    So you dont brown the meat prior to stuffing the fruiveggie?

  • sariya ·

    Scrumptious!

  • Sarah Danays ·

    The tomatoes are baking in the oven right now. My husband Marc, a Frenchman (I am English), specifically asked me to make this for him tonight. Living in LA he is clearly nostalgic for those wonderful family meals in France... Thank you for generously sharing your recipe. Grand Bisou!

  • Audrey - This Little Street ·

    This is also one of my favorite childhood recipe :) My mom made them all the time.

  • Ira ·

    Way to go!Thank you fot such outstanding recipe and good instructions!Also try my if you're a lover of all spicy food and rice) http://bravocooking.com/stuffed-tomatoes/

  • Kathryn Occhipinti ·

    Will definitely try this recipe when my tomatoes ripen this summer. Reminds me a bit of my stuffed peppers but with French herbs, of course. Looks delicious!