Food | Tomates Farcies - Stuffed tomatoes that taste like French Summer
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My in-laws have a gorgeous piece of land around the house where Bruno and they plant all kinds of fruits and vegetables. And they have hens. There is nothing like those fresh and completely organic eggs in the morning!
Thus my mother-in-law having a surplus and giving me the hugest courgette (zucchini) in the world (great for this recipe!), a dozen beefsteak heirloom tomatoes and the aforementioned eggs.
Jess
Of course I could eat the gorgeous juicy tomatoes with mozzarella or fresh burrata everyday but I decided to travel back in time and try to make one of my favourite French recipe, a must especially in the South of France, where I lived for many years before living in Paris.
The recipe is quite easy but I still went to Entertaining with Beth's page - my favourite, I have been following her for over 10 years and cannot wait for her to move permanently to France! - to freshen things up in my mind. The fun part is that you can stuff the tomatoes with anything you'd want: either a ratatouille to make it vegan or vegetarian, diced tuna, cod fish, and all kinds of meats. Today I opted for minced chicken breasts.
Ingredients per person
- 1 big heirloom tomato - mine had almost 400g
- 100g of minced chicken with chopped red onion and garlic
- marinade with olive oil, dried oregano (or basil), cayenne pepper flakes (or chili), salt and pepper
- a bit of breadcrumb or grated cheese for the grill
I pre-heated my oven at 180 degrees whilst taking the tops off of the tomatoes. Then I emptied them using both a knife and a spoon. If your tomatoes are really ripped, just a spoon will do. Then I brushed the marinate inside the tomatoes to season them before adding the meat (or the stuffing of your choosing). I put the tops on again (don't know if I really matched them tho!) and 35 minutes in the oven, at the same temperature.
Afterwards I took the tops off, brushed a little more marinate over the meat and sprinkled with breadcrumbs. But it would have also worked with an egg wash or grated cheese for that extra crunch! 10 minutes under the grill and it was ready to eat.
In France the main side for this dish is white rice or a green salad. I opted for a bunch of fresh basil leaves. It was a complete trip back to France it does Mediterranean flavours. Also this dish can be quite a healthy one as it is low-carb and packed with protein if you made a protein-full stuffing.
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Jess
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