Stuffed Tomatoes Tomates Farcies Food

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TOMATES FARCIES (STUFFED TOMATOES)



Tomates Farcies (Stuffed Tomatoes) image

A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.

Provided by David Tanis

Categories     breakfast, brunch, vegetables, appetizer, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

8 medium tomatoes
Salt
Ground black pepper
1 cup rough bread crumbs from a rustic loaf
2 garlic cloves, smashed to a paste with a little salt
2 tablespoons chopped parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1 ounce of grated Parmesan or pecorino cheese
Pinch of crushed red pepper, optional

Steps:

  • Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
  • Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
  • Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams

TOMATES FARCIES (STUFFED TOMATOES)



Tomates Farcies (Stuffed tomatoes) image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • Preheat the oven to 425 degrees.
  • 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.
  • 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.
  • 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.
  • 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.
  • Select a baking dish large enough to hold the tomatoes when they are arranged on the dish close together in one layer.
  • Pour the chopped tomato sauce over the dish and smooth it over to distribute it evenly.
  • 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.
  • Place in the oven and bake 25 minutes. Sprinkle with the remaining parsley.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 25 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 1282 milligrams, Sugar 13 grams, TransFat 0 grams

STUFFED TOMATOES (TOMATES FARCIES)



Stuffed Tomatoes (Tomates Farcies) image

Make and share this Stuffed Tomatoes (Tomates Farcies) recipe from Food.com.

Provided by Stephanie Z.

Categories     Pork

Time 3h

Yield 4-5 serving(s)

Number Of Ingredients 14

7 ounces salt pork
12 large tomatoes
1 sprig thyme
1/4 bay leaf
salt and pepper
4 small onions, peeled and sliced
1 cup milk
3/4 cup dry toast or 3/4 cup melba toast, crumbled
1 garlic clove, peeled and chopped
1 cup beef (from leftovers) or 1 cup veal, chopped (from leftovers)
2 tablespoons chopped parsley
1 egg
salt, pepper, and nutmeg
4 tablespoons butter

Steps:

  • Soak the salt pork overnight in cold water before cooking.
  • To cook, rinse it in cold water, place in a saucepan, cover with cold water, bring to a boil, then lower the heat and simmer for about an hour. Drain and leave to cool before using to stuff the tomatoes.
  • Wash the tomatoes, then use a small knife to cut off the top third of each one. Reserve the tops. Use a spoon to carefully scoop out the seeds and pulp from the center of each tomato, being careful not to puncture the skins. Save the scooped-out pulp and seeds for making the sauce. Lightly salt the inside of each tomato and reserve.
  • Preheat the oven to 400°F.
  • Place the seeds and pulp in a small saucepan with a little thyme, bay leaf, salt and pepper, and simmer for 15-20 minutes or until the consistency of a thin tomato sauce, stirring frequently. Reserve.
  • While the sauce is cooking, place the onion in a saucepan with the milk, bring to a boil, then lower the heat and simmer 7-8 minutes. Lift the onions out of the milk with a slotted spoon and chop them coarsely. Save the milk.
  • Place the toast in a mixing bowl and add the milk used in cooking the onions. Allow to soak for about 10 minutes, then crush the toast with a fork; pour off any excess milk.
  • Chop the salt pork, and add it to the toast along with the onion, garlic, leftover meat and parsley. Mix well, then add the egg, salt, pepper, and nutmeg, and knead with your hands to mix thoroughly.
  • Butter a baking dish just large enough to hold all the tomatoes. Fill each tomato with stuffing, then put the top sections back in place and arrange them in the baking dish around the tomatoes, then place in the over and bake for 1 hour. Serve hot from the oven in the baking dish.

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

GROUND BEEF-STUFFED TOMATOES



Ground Beef-Stuffed Tomatoes image

See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.

Provided by My Food and Family

Categories     Home

Time 34m

Yield 5 servings

Number Of Ingredients 9

5 large tomatoes
1/2 lb. extra-lean ground beef
1/4 cup chopped onions
2 tsp. dried Italian seasoning
2 Tbsp. tomato paste
1/3 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. panko bread crumbs
2 Tbsp. fresh basil leaves, chopped

Steps:

  • Heat oven 350°F.
  • Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
  • Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
  • Place tomato shells on foil-covered baking sheet; fill with meat mixture.
  • Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
  • Bake 12 to 14 min. or until heated through.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

STUFFED TOMATOES



Stuffed tomatoes image

A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 7

1 slice day-old bread
1 tsp chopped thyme
1 tbsp snipped chive or chopped parsley
1 tbsp olive oil
garlic clove , crushed
4 large tomatoes
4 tsp wholegrain mustard

Steps:

  • A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
  • Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
  • Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

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