Best 4 Tomates Farcies Stuffed Tomatoes Recipes

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Looking for a delicious and healthy meal that's perfect for summer? Look no further than stuffed tomatoes! This classic dish is made with fresh, juicy tomatoes that are filled with a variety of flavorful ingredients. In this article, you'll find three different recipes for stuffed tomatoes, each with its own unique twist.

The first recipe is a classic stuffed tomato recipe that's filled with a mixture of ground beef, rice, and vegetables. The second recipe is a vegetarian stuffed tomato recipe that's filled with a mixture of quinoa, black beans, and corn. The third recipe is a unique stuffed tomato recipe that's filled with a mixture of shrimp, crab, and vegetables. All three recipes are easy to make and can be tailored to your own taste preferences. So what are you waiting for? Give one of these stuffed tomato recipes a try today!

Here are our top 4 tried and tested recipes!

TOMATES FARCIES (STUFFED TOMATOES)



Tomates Farcies (Stuffed Tomatoes) image

A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.

Provided by David Tanis

Categories     breakfast, brunch, vegetables, appetizer, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

8 medium tomatoes
Salt
Ground black pepper
1 cup rough bread crumbs from a rustic loaf
2 garlic cloves, smashed to a paste with a little salt
2 tablespoons chopped parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1 ounce of grated Parmesan or pecorino cheese
Pinch of crushed red pepper, optional

Steps:

  • Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
  • Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
  • Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams

TOMATES FARCIES (STUFFED TOMATOES)



Tomates Farcies (Stuffed Tomatoes) image

Stuffed tomatoes is a popular cold-weather recipe in northern and eastern France. Traditionally, pork or a combination of pork and beef is used, but due to dietary restrictions we just use beef. Serve with rice.

Provided by SISTADISCO

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 4

Number Of Ingredients 7

4 large tomatoes
salt to taste
1 pound ground beef
½ cup bread crumbs
1 pinch herbes de Provence, or to taste
1 pinch garlic powder, or to taste
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice tops off the tomatoes and reserve. Scoop out the pulp with a spoon and place, with juices, in a bowl.
  • Sprinkle some salt into each tomato and set upside down in a casserole dish to drain excess juice. Chop tomato flesh into smaller pieces and place in the casserole dish.
  • Combine ground beef, bread crumbs, herbes de Provence, garlic powder, and black pepper in the bowl; mix together with your hands. Turn tomatoes over and stuff them with beef mixture so that a small amount rises over the top. Cover with reserved tops.
  • Roll up any leftover beef mixture into small bowls and place in the casserole dish.
  • Bake in the preheated oven until tomatoes are tender and beef is cooked through, 40 to 45 minutes.

Nutrition Facts : Calories 327 calories, Carbohydrate 17.2 g, Cholesterol 69.6 mg, Fat 18.7 g, Fiber 2.9 g, Protein 22.2 g, SaturatedFat 7.1 g, Sodium 212.6 mg, Sugar 5.7 g

STUFFED TOMATOES (TOMATES FARCIES)



Stuffed Tomatoes (Tomates Farcies) image

Make and share this Stuffed Tomatoes (Tomates Farcies) recipe from Food.com.

Provided by Stephanie Z.

Categories     Pork

Time 3h

Yield 4-5 serving(s)

Number Of Ingredients 14

7 ounces salt pork
12 large tomatoes
1 sprig thyme
1/4 bay leaf
salt and pepper
4 small onions, peeled and sliced
1 cup milk
3/4 cup dry toast or 3/4 cup melba toast, crumbled
1 garlic clove, peeled and chopped
1 cup beef (from leftovers) or 1 cup veal, chopped (from leftovers)
2 tablespoons chopped parsley
1 egg
salt, pepper, and nutmeg
4 tablespoons butter

Steps:

  • Soak the salt pork overnight in cold water before cooking.
  • To cook, rinse it in cold water, place in a saucepan, cover with cold water, bring to a boil, then lower the heat and simmer for about an hour. Drain and leave to cool before using to stuff the tomatoes.
  • Wash the tomatoes, then use a small knife to cut off the top third of each one. Reserve the tops. Use a spoon to carefully scoop out the seeds and pulp from the center of each tomato, being careful not to puncture the skins. Save the scooped-out pulp and seeds for making the sauce. Lightly salt the inside of each tomato and reserve.
  • Preheat the oven to 400°F.
  • Place the seeds and pulp in a small saucepan with a little thyme, bay leaf, salt and pepper, and simmer for 15-20 minutes or until the consistency of a thin tomato sauce, stirring frequently. Reserve.
  • While the sauce is cooking, place the onion in a saucepan with the milk, bring to a boil, then lower the heat and simmer 7-8 minutes. Lift the onions out of the milk with a slotted spoon and chop them coarsely. Save the milk.
  • Place the toast in a mixing bowl and add the milk used in cooking the onions. Allow to soak for about 10 minutes, then crush the toast with a fork; pour off any excess milk.
  • Chop the salt pork, and add it to the toast along with the onion, garlic, leftover meat and parsley. Mix well, then add the egg, salt, pepper, and nutmeg, and knead with your hands to mix thoroughly.
  • Butter a baking dish just large enough to hold all the tomatoes. Fill each tomato with stuffing, then put the top sections back in place and arrange them in the baking dish around the tomatoes, then place in the over and bake for 1 hour. Serve hot from the oven in the baking dish.

TOMATES FARCIES (STUFFED TOMATOES)



Tomates Farcies (Stuffed tomatoes) image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

8 medium to large tomatoes, about 3 1/2 pounds
1/4 pound sausage meat in bulk
1 1/2 cups finely chopped onion
2 teaspoons finely minced garlic
1/2 pound lean pork, cut into cubes
1/4 pound mushrooms, thinly sliced
1/2 teaspoon dried thyme
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1 bay leaf
1/4 cup plus 1 tablespoon finely chopped parsley
2 eggs, lightly beaten
1 cup fine fresh bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil

Steps:

  • Preheat the oven to 425 degrees.
  • Cut out the core of each tomato. Turn one tomato at a time on its side and cut a thin slice about half an inch thick from the top of each. Use a spoon or, preferably, a melon ball cutter to scrape out the inside of each tomato, leaving a whole shell for stuffing. Chop and set the spooned-out centers aside. There should be about two cups.
  • Heat the sausage meat in a skillet, chopping with the side of a heavy metal spoon to break up lumps. Add one cup of the onion and half of the garlic. Cook, stirring, until onion is wilted. Add the cubed pork and mushrooms. Add thyme, salt and pepper to taste. Continue cooking 10 minutes.
  • Meanwhile, heat the butter in a saucepan and add the remaining half cup of onion and the remaining garlic. When the onion is wilted, add the scooped-out tomato and bay leaf. Bring to the boil and simmer five minutes.
  • When the pork mixture has cooked 10 minutes, spoon and scrape it into the container of a food processor. Blend until it is coarsefine. Scrape the mixture into a mixing bowl. Add one-quarter cup of the chopped parsley, the eggs and bread crumbs and salt and pepper to taste.
  • Select a baking dish large enough to hold the tomatoes when they are arranged on the dish close together in one layer.
  • Pour the chopped tomato sauce over the dish and smooth it over to distribute it evenly.
  • Stuff the tomatoes with the pork mixture, smoothing it over, and arrange them stuffed side up on the tomato base. Sprinkle the tops with grated Parmesan cheese and the oil.
  • Place in the oven and bake 25 minutes. Sprinkle with the remaining parsley.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 25 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 1282 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

  • Choose ripe, firm tomatoes: Ripe tomatoes will have a deep red color and be slightly soft to the touch. Avoid tomatoes that are too hard or have green spots.
  • Use a variety of fillings: You can use a variety of fillings for your stuffed tomatoes, such as rice, meat, vegetables, and cheese. Get creative and experiment with different flavors and textures.
  • Cook the filling thoroughly: Make sure that the filling is cooked through before stuffing the tomatoes. This will help to prevent food poisoning.
  • Stuff the tomatoes tightly: Stuff the tomatoes tightly with the filling, but do not overstuff them. The filling should be packed in tightly, but there should still be some room for the tomatoes to expand as they cook.
  • Bake the tomatoes at a high temperature: Bake the tomatoes at a high temperature (400 degrees Fahrenheit or 200 degrees Celsius) for a short period of time (20-30 minutes). This will help to keep the tomatoes from becoming too soft and mushy.

Conclusion:

Stuffed tomatoes are a delicious and versatile dish that can be enjoyed as a main course or a side dish. With a variety of fillings to choose from, there is sure to be a stuffed tomato recipe that everyone will enjoy. So next time you are looking for a new and exciting way to prepare tomatoes, give stuffed tomatoes a try. You won't be disappointed!

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