Hello hello! We had a great time on our Excellent Adventure, and I'm going to blog about that with pictures very soon, but my cousin asked me for my recipe for tomates farcies, or stuffed tomatoes. I thought for sure that I'd already posted it here but apparently I haven't at all, so I thought I'd better rectify that!
This recipe makes four generous portions, or enough for two meals for the three of us. Traditionally, this is made with ground pork, but if you're like me and have problems with cholesterol, you can substitute ground beef or go half and half (which is what I usually do). Also, I should note that all the measurements are approximates since I never measure myself!
You will need:
1 1/2 pounds of ground pork
1 1/2 pounds of ground beef
3/4 pounds of ground beef and 3/4 pounds of ground pork
4 large tomatoes (large enough to fit in the palm of your hand, but not too large, or else the meat won't cook in the middle)
1/3 cup bread crumbs
herbes de provence
salt & pepper
Slice the tops off the tomatoes, scoop out the flesh and liquid and set aside. Sprinkle a little salt into the tomato and turn upside down in your casserole dish.
Chop up the tomato flesh and toss into the casserole (makes a great sauce!).
Add to the tomato juice the meat, bread crumbs, herbes de provence, garlic powder, salt and pepper to taste and mix by hand. (if I'm using pork, I don't add salt here.)
Stuff meat mixture into the tomatoes, over-stuffing a little. Place the tops of the tomatoes back on so they are perched on top of the meat. Make meatballs with whatever meat remains and add to the casserole.
I can't tell you what temperature to set your oven because we have an easy bake oven that has no temperature gauge (yes, really) but set it to the lower side, maybe 350-ish? Let cook for about 45 minutes to an hour, or until the meat is cooked through. Serve with rice.
Bon appétit !