Stuffed Tomatoes

Tomates farcies

Preparation info

  • Difficulty


  • For



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
  • 80 g ( oz) meat left over from a beef stew or pot-au-feu or use sausage-meat. The latter will be moist enough, but the former will need 2 tablespoons of the liquid or sauce in which it has been cooked
  • 2 tablespoons finely-chopped onion
  • 2 tablespoons chopped parsley
  • 1 small clove of garlic, chopped
  • 2 tablespoons olive oil
  • 2 slices white bread
  • a pinch of thyme
  • salt, pepper


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.

Using meat from a stew

Cut the meat into small dice about the size of peas and put in a large bowl. Add 2 tablespoons of the liquid from the stew, the chopped onion, garlic and parsley and the thyme and mix thoroughly with a wooden spoon. Season with salt and pepper according to taste.

Using meat from a pot-au-feu

Follow the same method using 2 tablespoons of the stock in which the pot-au-feu has cooked.

Using sausage-meat

Heat 1 tablespoon olive oil in a frying-pan. When it begins to smoke, add the sausage-meat, breaking it up well with a fork to prevent it forming little lumps. After 3–4 minutes drain the sausage-meat in a sieve, then add to the onion, garlic, parsley and thyme in a bowl and mix everything together well.

Cut the bread into small dice and toast in a heavy frying-pan until golden.

Pile the stuffing (2) into the tomato shells (1), pressing it down well. Put the little grilled croûtons on top, and cover with the tomato ‘lids’. Arrange the stuffed tomatoes in a roasting-tin just large enough to hold them, sprinkle with 2 tablespoons of olive oil and bake for 20 minutes.

Recommended wines

  • Young red wines (Provence, Beaujolais, Bourgueil)