Tomates farcies – a French one-dish classic that requires big and juicy tomatoes!
- 8 large beef tomatoes
- 4 garlic cloves, peeled and very finely chopped
- 2 onions, peeled and very finely chopped
- 100g breadcrumbs
- 1 free-range egg, beaten
- 4 tbsp chopped parsley
- 600g minced beef
- 200g minced pork
- Olive oil
- Salt and freshly ground black pepper
1Take the tomatoes and cut a slice, about 5mm thick, from the top of each one. Set these lids aside. Carefully remove all the seeds and water from the inside. Sprinkle a little salt inside the tomatoes, turn them upside down and leave them to drain for 20 minutes. Preheat the oven to 200 degrees C, fan 180 degrees C, Gas 6.
2Mix the garlic and the onions with the breadcrumbs, egg and parsley. Season the mixture well and then work in the meats until well mixed. Stuff the tomatoes with the filling and put the lids on top. Place the tomatoes in a roasting tin and drizzle them with olive oil. Bake them in the preheated oven for 40 minutes.
3Serve with rice or bread to soak up all the juices or just with a salad.