Stuffed Tomatoes

Tomates farcies

Preparation info

  • For


    • Difficulty


    • Ready in

      40 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

For two people as a main course or for six stuffed tomatoes to be served with other vegetables.


  • 6 handsome round tomatoes weighing 80 g (2 oz) each


1 Wash the tomatoes and remove the stalks. Cut a 1 cm (½ inch) slice from the tops. Press the tomatoes gently to expel the seeds and excess moisture. Sprinkle them inside with salt and leave upside down to drain. Preheat the oven to 200°C/400°F/Mark 6.