Les Tomates Farcies aux Royans

Tomatoes stuffed with sardines

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Another way of stuffing tomatoes is with the tiny, fresh sardines called royans, found in the Bay of Biscay.


  • 4 large tomatoes
  • 4 medium sized fresh sardines
  • 2 shallots
  • 4</


To make replaceable ‘hats’, cut a thick slice crossways from the top of each tomato. Empty the juice and pips and inside each tomato crush to a pulp with a fork the remainder of the flesh. Season them with salt and pepper, replace the ‘hats’ and cook in a buttered dish in a moderate oven (180°C, 350°F, Gas Mark 4) for 20 minutes.

While they are cooking, clean the sardines and dry them.