Jeanne Strang

Les tomates farçies

Stuffed tomatoes

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France
Magrets & Mushrooms

By Jeanne Strang

Published 2024

  • About

Stuffed tomatoes are widely served in restaurants but are seldom worth a second thought. They need careful preparation and anything but fresh breadcrumbs will not do at all.

Ingredients

  • 4 large tomatoes (Marmande or coeur de boeuf for preference)
  • garlic, to taste (2-4 cloves)

Method

Preheat the oven to 190C/375F/gas mark 5.

Slice the top off each tomato and discard them. Squeeze out the seeds and liquid from the tomatoes into a bowl (discard). Make a mixture of the garlic, breadcrumbs and herb, season, and moisten with plenty of olive oil.

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