CLASSIC TOMATES FARCIES (BAKED GROUND MEAT-STUFFED TOMATOES)
A typical recipe from Provence, these Classic "Tomates Farcies" are the perfect addition to any Summer table. This unfussy recipe of ripe tomatoes, carved and filled with a stuffing of ground meat, herbs, bread and cheese is a staple dish in any French household - and a personal childhood favorite of mine. Naturally, this dish is best made at the peak of tomato season, when they are juicy, sweet and full of flavor. An old timey dish from Provence, Tomates Farcies were born as a way to make a smart...
Provided by Audrey
Categories Entrées
Time 1h45m
Yield 5-6
Number Of Ingredients 1
Steps:
- Step 1 - Prepare the tomatoes. Cut the hats (tops) from the tomatoes and carve the insides (flesh) out with a spoon. Keep the flesh with the juice in a separate bowl, and keep the hats too. Sprinkle the insides of the tomatoes with a pinch of salt, and place the tomatoes upside down on a linen or paper towel to absorb the juice. Set aside for at least one hour.
- Step 2 - In a bowl, pour the milk over the bread cubes; set aside to soak.
- Step 3 - Chop up the tomato flesh coarsely. Heat 1 tablespoon EVOO in a frying pan over medium heat. Saute the garlic, onion, and tomato flesh. Cook for about 10 minutes, stirring occasionally, until the mixture is moisture-free and reduced to a paste-like consistency.
- Pre-heat your oven to 350F (180C) with a rack in the middle.
- Step 4 - In a large mixing bowl, combine the ground meat, chopped basil, Herbs de Provence, grated parmesan, milk-soaked bread, onion and tomato flesh mixture and egg. Season with salt and pepper to taste, and mix until just combined.
- Step 5- Spoon the stuffing into the hollowed tomatoes, making sure they are well packed. Place the hats back on top and place the tomatoes standing upright into a baking dish. Bake for 1 hour and 30 minutes. Allow the dish to rest 30 extra minutes in the oven, with the oven turned off, before serving.
Nutrition Facts : Calories 200, Fat 20 grams
TOMATOES FRIBOURG STYLE (TOMATES FRIBOURGEOISES)
The tomato only found its way into Swiss recipes in the 16th century after Christopher Columbus introduced it to Europe from South America. This recipe, from the canton of Fribourg, uses Gruyère cheese and potatoes as stuffing, whereas, in the canton of Valais seasoned raw eggs are used for stuffing. This is suggested as a side for perch. From Easy Menu Cooking the Swiss Way, Helga Hughes.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Wash and halve tomatoes.
- Scoop out most of the flesh and discard liquid and seeds.
- Sprinkle each tomato half with 1/2 tablespoon brown sugar.
- Mix 1/2 cup grated cheese with mashed potatoes, white parts of green onion, and pepper.
- Stuff each tomato with equal amounts.
- Dot each with a little butter.
- Place into a well-greased, shallow baking dish and bake for 10 minutes.
- Remove, sprinkle with remaining cheese, and bake for another 5 minutes.
- Remove, sprinkle with remaining green onion and serve.
Nutrition Facts : Calories 214.7, Fat 7.3, SaturatedFat 4.2, Cholesterol 24.4, Sodium 392.2, Carbohydrate 29.1, Fiber 2.8, Sugar 10.8, Protein 8.9
TOMATES FARCIES (STUFFED TOMATOES)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Provided by David Tanis
Categories breakfast, brunch, vegetables, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
BETH'S TOMATES FARCIES
Every year when summer rolls around and tomatoes are at their peak, I start to crave "Tomate Farcie," a classic French dish I learned from my mother-in-law.
Provided by Beth Le Manach
Categories Main Dishes
Time 1h30m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 51 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 32 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
RED, JUICY, HERB-FRIED TOMATOES
This easy, fragrant, warm side dish will make your mouth water...good luck getting it to the plate!
Provided by LITTLE OREGON GIRL
Categories Side Dish Vegetables Tomatoes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
- Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 7.1 g, Fat 25.9 g, Fiber 3.6 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 588.6 mg, Sugar 1.7 g
SOUTHERN FRIED GREEN TOMATOES
This is a recipe that I like.
Provided by JESS1199
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
- Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
- Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 42.7 g, Cholesterol 36.8 mg, Fat 10.2 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1.8 g, Sodium 299.6 mg, Sugar 1 g
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