French · Main
Tomates Farcies
Big summer tomatoes stuffed with sausage and herbs, roasted on rice that drinks their juices — grandmother's food that outshines its fancy rivals
- Prep
- 30 min
- Cook
- 60 min
- Serves
- 4
Ingredients
- Large ripe tomatoes — 8 (about 1.4 kg)
- Sausage meat (plain, good pork) — 500 g
- Beef mince — 150 g
- Onion, fine dice — 120 g
- Garlic, minced — 10 g
- Egg — 1 (55 g)
- Fresh breadcrumbs — 40 g
- Flat-leaf parsley — 15 g; basil 10 g; thyme leaves 3 g
- Olive oil — 50 ml
- Long-grain rice — 200 g
- Chicken stock — 250 ml
- Fine salt — 10 g; black pepper 2 g; sugar 4 g
Method
- Slice a lid off each tomato; scoop the flesh into a bowl (keep it); salt the cavities, invert 20 min to drain.
- Sweat onion and garlic in 20 ml oil, 4 min; cool.
- Mix sausage, beef, onion, egg, breadcrumbs, chopped herbs, 5 g salt and pepper.
- Spread rice in an oiled gratin dish; chop the tomato flesh and stir it through with the stock, sugar and 3 g salt.
- Fill tomatoes generously with farce, mounding slightly; replace lids; sit them on the rice.
- Drizzle with remaining oil; bake at 180 °C for 55–60 min until the farce reads 72 °C and the rice is tender, basting once.
- Rest 10 min — the rice finishes swelling in the juices.