Tuesday, June 25, 2013

Tomates Farcies / French Stuffed Tomatoes

I'm no stranger to Tomates Farcies. I'm a big fan. In fact, I've already blogged about it once. Click here for the post. That was back when I was living at my sister's. This is one dish where I don't need any recipe index card or notes to guide me; I've memorized it like the back of my hand. Dad taught me and he taught me well. So while the tomatoes were slowly baking in the oven, I went to pick up SO from school for her lunch break. Her school is a 5 minute walk away, but I asked Dad to look over the oven just in case. You never know. SO is on her last days of school for this school year. I wonder if they do anything reproductive in school these days, or just spend the day playing. She amuses herself (and us) with bringing home cut-out photos of toys for sale that she pastes on bond paper. She knows her birthday is coming up, so maybe this may be a ruse to motivate us to get her something she really loves. She certainly is dropping heavy hints! When we got back home, I couldn't help but gush about how good the kitchen smelled!

Time to eat, I said, c'est l'heure de manger!

Start by preparing the stuffing. In a mixing bowl, add the ground meat (half pork, half beef), diced garlic, diced shallots, chopped parsley, an egg, breadcrumbs, salt, and black pepper.

Mix everything well. Your best kitchen tool, I find, are your hands for this. Set aside.

Prepare your baking dish and rub all over with butter.

Next, prepare the tomatoes. Make sure to buy big ones, specialized for stuffing. Slice off the top and set it aside. With a spoon, spoon out the tomato meat and juice and transfer to a bowl. Season the insides of the tomato with salt. Transfer the empty tomatoes to the baking dish. Stuff with meat mixture.

In the bowl with the tomato meat and juice, add diced shallots, diced garlic, chopped parsley, salt, and black pepper.

Pour the tomato juice and meat to the baking dish. This will become the sauce. Cover the tomatoes with their tops and add a cube of butter on top.

I had extra meat mixture which I turned into meatballs and added to the baking dish. Bake in a 180 degrees Celsius preheated oven for at least an hour. Remove from the oven. Serve hot and enjoy!

Lunch is served: Tomates Farcies and White Rice


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