Tomates Farcies (Sausage & Herb Stuffed Tomatoes)
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.
Equipment
- Knife
- Cutting Board
- Mixing Bowl
- Frying Pan
- Baking Dish
- Melon Baller (Optional)
- Gloves (Optional)
Ingredients
- 6-8 medium tomatoes on the vine
- 1 tablespoon butter
- 3 tablespoon olive oil divided
- 1 small shallot minced
- 3 cloves garlic minced
- ½ - ¾ cup fresh parley leaves
- 1 teaspoon dried oregano
- 1 lb ground Italian sausage
- 4 oz salami finely chopped
- 1 egg
- 1 tablespoon breadcrumbs
- 1 tablespoon sour cream
- salt & pepper to taste
Instructions
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 9x13-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.
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.
- 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.
- 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.
- 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 & Salami: Ensure the ground Italian sausage and salami 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.
- 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.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 400kcalCarbohydrates: 15gProtein: 22gFat: 30gSaturated Fat: 12gCholesterol: 80mgFiber: 3gSugar: 7g
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