Tomates Farcies, or stuffed tomatoes, is a quintessential warm-weather dish that’s perfect for summer dining. This French-inspired recipe features tender roasted tomatoes filled with a savory blend of sausage, shallot, garlic, and aromatic herbs.

Serve these flavorful stuffed tomatoes with rice or a crisp salad for a complete meal. You’ll fall in love with this dish because it’s refreshingly light yet still offers that comforting, home-cooked goodness. Even those who typically shy away from tomatoes won’t be able to resist!

Ingredients Notes:

Medium Tomatoes: Red tomatoes on the vine are perfect for this recipe. They have the ideal balance of sweetness and acidity, and their sturdy structure holds the stuffing beautifully.
Butter: You can use either salted or unsalted butter. Both work well, but if you use salted butter, you might want to adjust the added salt in the recipe accordingly.
Extra Virgin Olive Oil: Adds a rich, fruity flavor that complements the tomatoes and herbs.
Shallot: Shallots are very similar to onions but offer a more delicate flavor with less heat. They bring a subtle sweetness and complexity to the dish.
Garlic Cloves: Fresh garlic cloves add a robust and aromatic depth to the stuffing.
Herbs: Fresh flat-leaf parsley and oregano are essential for that authentic French flavor. They provide a burst of freshness and fragrance.
Meats: Ground Italian sausage and Italian dry salami give the stuffing a rich, savory taste. The sausage adds moisture and flavor, while the salami contributes a delightful chewiness and depth.
Binders: Egg and breadcrumbs help bind the stuffing ingredients together, ensuring a cohesive and satisfying filling.
Sour Cream: Adds a creamy tang that enhances the overall richness of the stuffing.
Salt & Pepper: Essential for seasoning and bringing out the flavors of all the ingredients.

Substitutions & Variations:

Tomatoes: If medium tomatoes on the vine aren’t available, you can use other types of tomatoes such as Roma or beefsteak. Just ensure they are firm and large enough to hold the stuffing.
Butter: For a dairy-free option, use margarine or a plant-based butter substitute. Olive oil can also replace butter for a lighter option.
Extra Virgin Olive Oil: If you prefer a different flavor, you can use grapeseed oil, avocado oil, or another neutral oil.
Shallot: Substitute with a small yellow onion or red onion for a similar flavor, though they may be a bit more pungent. You can also use green onions for a milder taste.
Garlic Cloves: Fresh garlic can be replaced with garlic powder or garlic granules if needed. Use about 1/4 teaspoon of garlic powder for each clove.
Herbs: For a variation, try using fresh basil, thyme, or rosemary instead of parsley and oregano. Dried herbs can also be used, but use about one-third of the amount as fresh herbs.
Meats: Swap out the ground Italian sausage and dry salami for other types of ground meat, such as ground beef, pork, or chicken. For a vegetarian option, use a plant-based sausage or a mixture of vegetables and legumes.
Binders: Instead of egg and breadcrumbs, you can use crushed gluten-free crackers, gluten-free panko, or cooked quinoa as a binder.
Sour Cream: Greek yogurt or a dairy-free yogurt can replace sour cream for a similar tangy flavor. You can also use crème fraîche for a richer taste.
Salt & Pepper: Adjust according to taste. You can also experiment with other seasonings like smoked paprika, chili flakes, or lemon zest for extra flavor.

How to Make Stuffed Tomatoes:

Prepare Tomatoes:
- Remove the tomatoes from the vine and cut off the tops. Set the tops aside on a paper towel.
- Gently scoop out the pulp and transfer it to a mixing bowl.
- Sprinkle the inside of the tomatoes with salt and place them cut-side down on a paper towel for at least 10 minutes to drain excess moisture.
Make Vegetable Filling:
- Pour the tomato pulp into a strainer to remove as much liquid as possible.
- Transfer the drained pulp to a cutting board and finely chop it.
- Return the chopped pulp to the mixing bowl and rinse the cutting board.
- Finely chop the parsley leaves and add them to the mixing bowl along with the oregano. Stir to combine.
- Melt the butter in a frying pan over medium-low to medium heat.
- Add 1 tablespoon of olive oil, minced shallot, and minced garlic. Cook, stirring, for 1-2 minutes until fragrant.
- Add the tomato pulp mixture to the pan. Season with salt and pepper, and cook, stirring occasionally, until most of the liquid has evaporated, about 6-8 minutes.
- Allow the mixture to cool slightly.
Finish Filling:
- Once the mixture has cooled, transfer it back to the mixing bowl.
- Add the ground sausage, finely chopped salami, egg, sour cream, and breadcrumbs.
- Mix by hand until everything is well combined.
Stuff & Bake:
- Preheat the oven to 400°F (200°C).
- Stuff the tomatoes with the filling and place them in an oiled 9×13-inch baking dish.
- Replace the tops on the tomatoes and drizzle with the remaining olive oil.
- Bake for 35-45 minutes, or until the tomatoes are tender and the internal temperature of the filling reaches 160°F (71°C).
- Allow the tomatoes to cool slightly before serving. Enjoy with rice or a salad.

Tips & Recipe Notes:

Selecting Tomatoes: Choose firm, ripe tomatoes that are large enough to hold the filling. Overripe or soft tomatoes may collapse during baking.
Draining Tomatoes: Allowing the tomatoes to drain on a paper towel helps to remove excess moisture and prevents the filling from becoming too watery.
Chopping Pulp: Finely chopping the tomato pulp ensures that it integrates well with the other ingredients, creating a more cohesive filling.
Cooling the Mixture: Allow the cooked vegetable filling to cool slightly before mixing with the other ingredients. This prevents the eggs from cooking prematurely and helps the filling bind together better.
Making Ahead: You can prepare the filling up to a day in advance. Store it in an airtight container in the refrigerator and stuff the tomatoes just before baking.
Flavor Enhancements: For added depth of flavor, consider incorporating a splash of balsamic vinegar or a pinch of red pepper flakes into the filling.
Vegetarian Option: To make a vegetarian version, replace the ground sausage and salami with a mix of sautéed vegetables such as mushrooms, zucchini, and bell peppers.
Serving Suggestions: Tomates Farcies are delicious on their own but can also be served with a side of rice, couscous, or a fresh green salad for a complete meal.
Storage: Leftover stuffed tomatoes can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Freezing: If you want to make a larger batch, you can freeze the stuffed tomatoes before baking. Place them in a freezer-safe container and freeze for up to 3 months. Bake from frozen, adding extra time as needed.

Gluten-Free Version Notes:

Breadcrumbs: Use gluten-free breadcrumbs in place of regular breadcrumbs. You can find these at most grocery stores or make your own by toasting and processing gluten-free bread.
Sausage: Ensure the ground Italian sausage you use is labeled gluten-free. Some sausages contain gluten as a filler or seasoning. Check the label or ask your butcher for a gluten-free option.
Salami: Verify that the Italian dry salami is gluten-free. Some cured meats may contain gluten, so it’s important to check the packaging or ingredient list.
Cross-Contamination: Be cautious about cross-contamination if you’re preparing food for someone with celiac disease or severe gluten intolerance. Ensure all utensils, cutting boards, and surfaces are thoroughly cleaned.
Alternative Binders: If you prefer not to use gluten-free breadcrumbs, you can use alternatives such as ground almonds, almond flour, or gluten-free oat flour as a binder.
Label Checking: Always read labels on all processed ingredients to ensure they are free from gluten. This includes items like sausage, salami, and even seasonings.
Additional Flavor: To enhance flavor in the absence of gluten-filled ingredients, consider adding a bit of extra seasoning or herbs to the filling.

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