Entrée: France – Tomates Farcies (Stuffed Tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

4 large firm tomatoes
10 oz ground beef (or a mix of pork and beef)
1 / 2 cup (120 ml) cooked rice
1 small onion, finely chopped
1 carrot, finely diced
1 clove garlic, minced
2 tbsp (30 ml) parsley, chopped
2 tbsp (30 ml) olive oil
1 / 4 cup breadcrumbs (optional)
Mixed lettuce for serving
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
Salt and pepper to taste

Show original ingredient measurements

4 large firm tomatoes
10 oz / 300 g ground beef (or a mix of pork and beef)
1 / 2 cup (120 ml) cooked rice
1 small onion, finely chopped
1 carrot, finely diced
1 clove garlic, minced
2 tbsp (30 ml) parsley, chopped
2 tbsp (30 ml) olive oil
1 / 4 cup (30 g) breadcrumbs (optional)
Mixed lettuce for serving
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
Salt and pepper to taste

Instructions

1. Preheat oven to 190°C (375°F). Slice tops off tomatoes and scoop out pulp; reserve pulp. Lightly salt the tomato shells and invert to drain.
2. Sauté onion, carrot and garlic in olive oil until softened. Add ground meat and cook until browned. Stir in cooked rice, chopped tomato pulp, parsley, breadcrumbs (if using), salt and pepper; remove from heat.
3. Fill each tomato shell with the meat mixture, replace the tops, and place in a baking dish. Drizzle with a little olive oil.
4. Bake 25–35 minutes until tomatoes are tender and filling is cooked through.
5. Whisk vinaigrette and toss with lettuce. Serve each stuffed tomato atop the dressed lettuce as an entree.