Tomates Farcies, or stuffed tomatoes, is one of our all-time favorite warm weather recipes.

French-inspired tender roasted tomatoes stuffed with savory sausage, shallot, garlic, and herbs. Serve them with rice or a salad.

You’ll love this one because it’s refreshing yet still brings home-cooked comfort. So good even tomato-haters can’t resist.

Stuffed Tomatoes Ingredients:

Medium Tomatoes– red tomatoes on the vine are perfect for this!
Butter– use either salted or unsalted.
Extra Virgin Olive Oil
Shallot– shallots are very similar to onion, with less heat and more delicate in flavor.
Garlic Cloves
Herbs– fresh flat leaf parsley & oregano.
Meats– ground Italian Sausage & Italian Dry Salami.
Binders– egg & breadcrumbs.
Sour Cream
Salt & Pepper

How to Serve Stuffed Tomatoes:

Serve Tomates Farcies as a main, at least two tomatoes each. They are generally served with a bed of buttered rice but also go great with a side salad and some crusty bread.

Substitutions & Variations:

No shallot? Try using a tablespoon of finely minced red onion instead.
Sour cream too tangy? Swap it out for creme fraiche.
Want to add some beef? Try mixing 1/2lb ground beef (or veal) with 1/2lb sausage.

How to Make Stuffed Tomatoes:

Prepare Tomatoes–
- Remove the tomatoes from the vine and use a knife to cut off the tops. Set tomato tops aside on a paper towel. If you would like perfect presentation, try to keep up with which top goes to which tomato, but this isn’t necessary.
- Gently scoop out the pulp of each tomato into a mixing bowl. Salt the bottom of tomatoes with kosher salt and flip over on to a paper towel for at least 10 minutes to drain moisture.

Make Vegetable Filling–
- Pour tomato pulp into a strainer to drain as much liquid as possible. Pour pulp on to a cutting board and finely chop.
- Scrape pulp back into mixing bowl and rinse cutting board. Finely chop parsley leaves. Add parsley and oregano to mixing bowl with pulp and stir to combine.
- Melt butter in a frying pan over medium low-medium heat. Add 1 tbsp extra virgin olive oil, minced shallot, and minced garlic. Stir and cook 1-2 minutes until fragrant.
- Add tomato pulp mixture to pan. Sprinkle with salt & pepper, and stir and simmer until most of the liquid has evaporated, about 6-8 minutes. Allow to cool slightly.

Finish Filling– once cooled, pour tomato mixture back into mixing bowl along with ground sausage, finely chopped salami, egg, sour cream, and breadcrumbs. Using hands, gently mix until fully combined.

Stuff & Bake–
- Preheat oven to 400F.
- Stuff tomatoes with filling and place in an oiled 9×13 baking dish. Place tops back on tomatoes and drizzle with remaining olive oil.
- Bake tomatoes 35-45 minutes until tomatoes are roasted and internal temperatures reach 160F. Allow tomatoes to cool slightly and serve with rice or salad.

Tips & Recipe Notes:

Scooping out the tomato pulp is much easier with a melon baller. If you don’t have a melon baller, no problem. Just use a knife to gently cut around the inner edges of the tomato and use a spoon to scoop everything out. Just be mindful not to poke through the tomato skin.
Bake time will depend on the size of your tomatoes and the amount of filling. Check tomatoes with an meat thermometer to be sure internal temperatures have reached 160F.
Stuffed tomatoes sometimes fall over in the oven if there’s too much room in the pan. Try propping tomatoes up against the side of you baking dish or each other. Once roasted, the bottoms will flatten and stand up on their own.
Tomatoes on the vine work best for this recipe.

More Sausage Recipes You Will Love:

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