Tomates farcies – a French one-dish classic that requires big and juicy tomatoes!

These large tomatoes are hollowed out and filled with a savoury mixture of minced beef and pork, onions, garlic, breadcrumbs, egg, and fresh parsley.

The stuffed tomatoes make for a wonderful summer meal when tomatoes are at their peak ripeness and flavour. They can be served warm straight from the oven, or chilled and enjoyed as a refreshing option on a hot day. The filling is hearty and satisfying, making the stuffed tomatoes a great choice for a light lunch or dinner.

No matter how you choose to serve them, the tomates farcies are sure to impress with their vibrant colours, rich flavours, and comforting textures.

Serves: 8

Tomates farcies


  • 8 large beef tomatoes
  • 4 garlic cloves peeled and very finely chopped
  • 2 onions peeled and very finely chopped
  • 100 g breadcrumbs
  • 1 free-range egg beaten
  • 4 tbsp chopped parsley
  • 600 g minced beef
  • 200 g minced pork
  • Olive oil
  • Salt
  • Freshly ground black pepper


  • Take 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.
  • Mix 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.
  • Serve with rice or bread to soak up all the juices or just with a salad.



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