Tomates Farcies
Shinomiya's Marché Bastille wager — Provençal stuffed tomatoes with herbed pork-and-beef stuffing, baked in their own juices
- Difficulty
- Total time
- 1 h 10 min
- Hands-on
- 1 h 10 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentoven dish, frying pan, spoon
Tasteherby, comforting, umami
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 8 tomatoes, medium, ripe but firm (amount estimated)
- salt, to taste (added by Totsuki AI)
- 250 g sausage meat (added by Totsuki AI)
- 150 g ground beef (added by Totsuki AI)
- 1 onion, finely chopped (added by Totsuki AI)
- 2 cloves garlic, minced (added by Totsuki AI)
- 40 g panko, soaked in milk (added by Totsuki AI)
- 1 egg (added by Totsuki AI)
- 1 tsp herbs, herbes de Provence (amount estimated)
- ¼ tsp spices, nutmeg and black pepper (amount estimated)
- 3 tbsp parsley, chopped (amount estimated)
- 2 tbsp olive oil (added by Totsuki AI)
- 4 tbsp rice, uncooked — optional (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Cut the tops off the tomatoes and keep them as lids. Scoop out the insides, chop the pulp and keep it; salt the shells and turn upside down to drain.+
- 2
Soften the onion and garlic in the olive oil, cool, then mix with the meats, soaked panko, egg, herbs, spices, parsley and salt.+
- 3
Fill the tomatoes generously and replace the lids. Pour the chopped pulp into the dish (with the rice, if using, which cooks in the juices).+
- 4
Drizzle with oil and bake at 180 °C for 40–45 minutes until the filling reaches 71 °C and the tomatoes are blistered.+
Food safety
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.
- Don't leave cooked rice at room temperature for more than 1–2 hours; refrigerate leftovers promptly.