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Tomates farcies

Ingredients

  • 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

Instructions

  • 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.