Tomates Farcies Doeuf Egg Stuffed Tomato Wherb Mayo France Recipes

BETH'S TOMATES FARCIES

Steps:

• Clip vines gently from tomatoes, leaving the stems intact on each tomato at least 1 inch high.
• Slice tops off the tomatoes and set aside.
• Core tomatoes and remove their interior flesh, transfer to a bowl. (keep for a simple tomato sauce, recipe below)
• Place hollowed tomatoes in a shallow, oven safe casserole dish and set aside.
• Combine pork, garlic, salt, pepper, herbs de provence, parsley and bread that has been soaked in the milk. Combine with hands until incorporated.
• With an ice cream scooper, scoop meat into tomatoes and top with their "lids".
• Add ¼ cup of wine to the bottom of the dish.
• Place in a 400F (200C) oven for 45 mins. Reduce oven to 350F (175C). Brush lids with olive oil, cover with foil and bake another 10-15 mins until tomatoes are softened and meat is cooked through.
• Serve with white rice. Enjoy!

TOMATES FARCIES (STUFFED TOMATOES)

Steps:

• Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
• Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
• Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.