Tomates farcies
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These stuffed tomatoes are a classic dish from southern France, combining sweet, ripe tomatoes with a savoury filling of veal, herbs, and spices. Baked in a rich beef stock, they’re hearty, full of flavour, and perfect served with rice. This recipe is by @StephenCooksFrench.
Tomates farcies (stuffed tomatoes)
- 2 tbsp olive oil
- 4 large tomatoes
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 500 g veal mince (or use beef or pork if you prefer)
- Salt and pepper
- Tablespoon of tomato purée
- Heaped teaspoon of piment d’Espelette
- A handful of black olives (pitted and cut in half)
- A handful of chopped flat-leaf parsley
- 2 eggs (beaten)
- 2 slices of wholewheat bread (made into bread crumbs)
- 250 ml of hot beef stock (made from a cube or stockpot is fine)
- Cut the tops from the tomatoes, scoop out the flesh, season the insides and let them drain on a rack.
- In a frying pan, soften the onion, add the veal mince and let it colour gently, then add the piment d’Espelette, tomato purée, and season. Transfer the mix to a bowl and leave it to cool a little
- When the mix is cool enough to handle, add the breadcrumbs, parsley and olives, then mix in the beaten egg. Check the seasoning.
- Fill the tomatoes with the stuffing and place them in a deep-sided baking dish. The stuffed tomatoes can either be baked now or later. Just before you put them in the oven, pour the hot beef stock into the dish and cover with silver foil. Bake for 30 minutes at 180°C.
- Serve with rice.
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