Wednesday, September 17, 2008

Tomates Farcies or Stuffed Tomatoes

X's mother is a very good cook & most of my French dishes I learned from her. This is one of her many recipe & something that I make whenever tomatoes are in season. Any extras I'll just freeze. I did an earlier post on stuffed zucchinis with rice but this is my preferred stuffing.

The tomatoes are prepared by first cutting off the top to create a cap. Then using a spoon, scoop up the insides making sure to not break the skin. Set aside the pulp & juice (you can add that to the stuffing or keep to make tomato juice). Next sprinkle a bit of salt inside the tomato, turn it over to drain off the water. The French calls it egoutter & it's a technique they use often for vegetables - sprinkle a little salt, let stand for half an hour or so to get rid of the liquid/water.

Stuffed Tomatoes
makes 8-10 tomatoes

8-10 tomatoes
500 g minced beef or pork
5 slices of bread
2 cups of milk, hot
3-4 cloves of garlic
handful of parsley
1 egg
salt & pepper

1. Prepare the tomatoes as above

2. Soak bread in the milk & then squeeze out excess milk. Put them together with the ground beef, garlic, onion, parsley, 1 egg, salt & pepper into a food processor & mix well. If the mixture is too dry, add some of the removed tomato juice

3. Oil the oven tray. Stuff the tomatoes with the mixture & top off with breadcrumbs & a small slice of butter.

4. Place in the oven at 190C for 45 minutes without the caps. Once the top starts to brown, add the caps on & put them back into the oven for another 15-20 mins


Aka Pamela S. said...

This is a good idea. I will try this one of these days soon.

Also, I noticed that there was a litle bit of water when the tomatoes were cooked. So do they "broil" the base in the water or do we pour away the water so that the tomatoes can bake dry?

petite fleur said...

Even tho I had "egoutter", there is still water when they cook. I normally just leave it & pour it away only when serving.