Tomates Farcies (Stuffed tomatoes)

Name: Tomates Farcies (Stuffed tomatoes)
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 8 medium to large tomatoes, about 3 1/2 pounds; 1/4 pound sausage meat in bulk; 1 1/2 cups finely chopped onion; 2 teaspoons finely minced garlic; 1/2 pound lean pork, cut into cubes; 1/4 pound mushrooms, thinly sliced; 1/2 teaspoon dried thyme; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons butter; 1 bay leaf; 1/4 cup plus 1 tablespoon finely chopped parsley; 2 eggs, lightly beaten; 1 cup fine fresh bread crumbs; 1 tablespoon grated Parmesan cheese; 1 tablespoon olive oil

By Pierre Franey

Total Time: 1 hour 10 minutes
Rating: 4(7)
Notes: Read community notes

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

8medium to large tomatoes, about 3½ pounds
¼pound sausage meat in bulk
1½cups finely chopped onion
2teaspoons finely minced garlic
½pound lean pork, cut into cubes
¼pound mushrooms, thinly sliced
½teaspoon dried thyme
Salt to taste, if desired
Freshly ground pepper to taste
2tablespoons butter
1bay leaf
¼cup plus 1 tablespoon finely chopped parsley
2eggs, lightly beaten
1cup fine fresh bread crumbs
1tablespoon grated Parmesan cheese
1tablespoon olive oil

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 425 degrees.
Step 2
Cut out the core of each tomato. Turn one tomato at a time on its side and cut a thin slice about half an inch thick from the top of each. Use a spoon or, preferably, a melon ball cutter to scrape out the inside of each tomato, leaving a whole shell for stuffing. Chop and set the spooned-out centers aside. There should be about two cups.
Step 3
Heat the sausage meat in a skillet, chopping with the side of a heavy metal spoon to break up lumps. Add one cup of the onion and half of the garlic. Cook, stirring, until onion is wilted. Add the cubed pork and mushrooms. Add thyme, salt and pepper to taste. Continue cooking 10 minutes.
Step 4
Meanwhile, heat the butter in a saucepan and add the remaining half cup of onion and the remaining garlic. When the onion is wilted, add the scooped-out tomato and bay leaf. Bring to the boil and simmer five minutes.
Step 5
When the pork mixture has cooked 10 minutes, spoon and scrape it into the container of a food processor. Blend until it is coarsefine. Scrape the mixture into a mixing bowl. Add one-quarter cup of the chopped parsley, the eggs and bread crumbs and salt and pepper to taste.
Step 6
Select a baking dish large enough to hold the tomatoes when they are arranged on the dish close together in one layer.
Step 7
Pour the chopped tomato sauce over the dish and smooth it over to distribute it evenly.
Step 8
Stuff the tomatoes with the pork mixture, smoothing it over, and arrange them stuffed side up on the tomato base. Sprinkle the tops with grated Parmesan cheese and the oil.
Step 9
Place in the oven and bake 25 minutes. Sprinkle with the remaining parsley.