Stuffed Tomatoes

Name: Stuffed Tomatoes (Tomates farcies)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For two people
Cuisine: French
Ingredients: 2 slices white bread; a pinch of thyme; 1 small clove of garlic, chopped; 2 tablespoons olive oil; salt, pepper; salt, pepper; 80 g (2¾ 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; 80 g (2¾ 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; 6 handsome round tomatoes weighing 80 g (2 oz) each; 1 small clove of garlic, chopped; 2 tablespoons chopped parsley; 2 tablespoons finely-chopped onion; 80 g (2¾ 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

Tomates farcies

Preparation info

For
two
people

Difficulty
Medium
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.

Ingredients

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

Europe
France
Main course

Method

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.