Beth's Tomates Farcies

Name: Beth's Tomates Farcies
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: (18) Medium Tomatoes “on the vine”; 2 tsp (10 ml) Herbs de Provence; 2lbs (900g) pound ground pork; 3 garlic cloves minced; 2 tsp (15 ml) salt; freshly ground pepper; 2 tbsp (30 ml) fresh parsley minced; 1 cup (240 ml) diced sandwich bread mixed with 3 tbsp (45 ml) milk; ¼ cup (60 ml) dry white wine

9 steps

Prep:45minCook:45min

Every year when summer rolls around and tomatoes are at their peak, I start to crave "Tomate Farcie," a classic French dish I learned from my mother-in-law.

Updated at: Thu, 21 Nov 2024 19:25:44 GMT

Ingredients

8 servings

18Tomatoes

Medium, “on the vine”

10mlHerbs de Provence

900gground pork

pound

3garlic cloves

minced

15mlsalt

freshly ground pepper

30mlfresh parsley

minced

1 cupsandwich bread

diced, mixed with b

3 t spmilk

¼ cupdry white wine

Instructions

Step 1

Clip vines gently from tomatoes, leaving the stems intact on each tomato at least 1 inch high.

Step 2

Slice tops off the tomatoes and set aside.

Step 3

Core tomatoes and remove their interior flesh, transfer to a bowl. (keep for a simple tomato sauce, recipe below)

Step 4

Place hollowed tomatoes in a shallow, oven safe casserole dish and set aside.

Step 5

Combine pork, garlic, salt, pepper, herbs de provence, parsley and bread that has been soaked in the milk. Combine with hands until incorporated.

Step 6

With an ice cream scooper, scoop meat into tomatoes and top with their “lids”.

Step 7

Add ¼ cup of wine to the bottom of the dish.

Step 8

Place in a 400F (200C) oven for 45 mins. Reduce oven to 350F (175C). Brush lids with olive oil, cover with foil and bake another 10-15 mins until tomatoes are softened and meat is cooked through.

Step 9

Serve with white rice. Enjoy!

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