Main CourseDinner

Tomates Farcies (French Stuffed Tomatoes)

Name: Tomates Farcies (French Stuffed Tomatoes)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 pcs large tomato; 250 g ground beef lean; 250 g ground pork lean; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 0.5 cup cooked rice; 2 tbsp fresh parsley chopped; 1 tsp fresh thyme chopped; 1 pcs egg beaten; 0.25 cup bread crumb; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp olive oil; 0.5 cup vegetable broth

This classic French dish features ripe tomatoes hollowed out and filled with a savory mixture of ground meat, rice, and herbs. Baked until tender and golden, it makes a comforting and flavorful main course. Serve with a simple green salad for a complete meal.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 521 kcal

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcslarge tomato
250 gground beef, lean
250 gground pork, lean
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
0.5 cupcooked rice
2 tbspfresh parsley, chopped
1 tspfresh thyme, chopped
1 pcsegg, beaten
0.25 cupbread crumb
0.5 tspsalt
0.25 tspblack pepper
2 tbspolive oil
0.5 cupvegetable broth

Equipment

large bowl · spoon · cutting board · knife · baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 5 min
2
Wash the tomatoes and carefully slice off the tops (the stem end).
About 2 min
3
Using a spoon, gently scoop out the pulp and seeds from inside each tomato, leaving a sturdy shell. Reserve the pulp.
About 5 min
Cook’s note: Be careful not to pierce the tomato skin.
4
Finely chop the reserved tomato pulp.
About 2 min
5
In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, cooked rice, chopped parsley, chopped thyme, beaten egg, bread crumbs, salt, pepper, and the chopped tomato pulp.
About 5 min
6
Mix the ingredients thoroughly until well combined.
About 2 min
Cook’s note: Using your hands ensures everything is evenly distributed.
7
Stuff each hollowed tomato generously with the meat mixture.
About 3 min
Cook’s note: Don't pack too tightly, as the rice will expand slightly.
8
Place the stuffed tomatoes upright in a baking dish. Drizzle the olive oil over the tomatoes.
About 2 min
9
Pour the vegetable broth into the bottom of the baking dish around the tomatoes.
About 1 min
10
Bake for 50 minutes, or until the tomatoes are tender and the meat filling is cooked through and lightly browned on top.
About 50 min
Cook’s note: If the tops brown too quickly, you can loosely cover the dish with foil.
11
Serve hot, optionally garnished with fresh herbs.
About 1 min

Per serving

Nutrition

55%Score

Calories: 521.3kcal
Protein: 27.1g
Carbs: 25.9g
Fat: 34.8g
Fibre: 3.8g
Sugar: 7.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stuffed tomatoes in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or in an oven at 160°C (325°F) until warmed through.