One thing you will always see on our kitchen table are tomatoes . We never run out of them – they are the juiciest of all vegetables, always available, raw or cooked, to be part of the plat du jour.
In Provence, tomatoes were called ‘pomme d’amour’ (love apples) because of their aphrodisiac properties. For me, they are the little black dress of the kitchen – a basic element that every cook must have. The quality I admire most in cooking is improvisation. My aunt is the queen of this act – she can create any dish on a whim, no matter what is in the kitchen, you are sure to get a gourmet meal. With a few simple ingredients, even a few leftovers, you can achieve little wonders.
I will always remember the first time I had tomatoes farçies à la Provençale. I was eight years old, it was a warm and balmy Sunday evening at my aunt’s house in Moissac, South of France. We had been invited by friends, feasting all week on foie gras and confit de canard, so my aunt didn’t have time to do any grocery shopping. However, she looked in the fridge and said ‘Oh, I will just bake some tomates farçies’,. My mother answered with ‘Mmmmm, j’adore!’ and it turned out to be one of the most beautiful summer food memories – succulent tomatoes stuffed with sausage meat, topped with golden crunchy garlic breadcrumbs and perfumed with a bouquet of herbs.
Today, I love making this dish, and I secretly like to stage the act of that night, pretending that I didn’t have time to plan anything. So when my husband asks me, ‘What are we having for lunch?’, I’ll say, ‘Oh, I didn’t really have the time to plan anything, but hey, I’ll make some tomates farçies!
As I love hazelnuts, I added them to this classic recipe – it goes well with the breadcrumbs, garlic and parsley, and I find that they enhance the herb flavours. This recipe’s stuffing is made with sausage meat, but you can alternate and have this dish vegetarian.
5 large tomatoes
5 good quality pork sausages (or any ground meat of your choice)
60 grs hazelnuts (ground – I used a food processor)
2 cloves garlic (crushed)
2 shallots, finely chopped
1 tsp mustard
salt & pepper
1 tsp thyme
A large handful of parsley, finely chopped
2 slices stale bread soaked in milk
2 large handfuls of plain breadcrumbs
5 tbsp olive oil (2 for roasting pan, 3 to drizzle on top of breadcrumbs)
Preheat the oven to 200°C/ 400 degrees F.
Slice the top part of the tomato, as if you were slicing off the ‘hat’ part. Gently scoop out the tomato pulp and place upside down on a plate to drain for 10 minutes. Keep the ‘hat’ part and set aside.
Cut a slit in each sausage and squeeze out the meat. Soak stale bread in a bowl with the milk. Drain off excess milk and set aside. In a large bowl, mix crushed garlic, chopped shallots, sausage meat, mustard, thyme, salt and pepper, a small handful of parsley and the soaked bread. Sprinkle salt, pepper and a teaspoon of plain breadcrumbs in the bottom of each tomatoes. Fill tomatoes with the stuffing, add a layer of ground hazelnut, followed by a layer of plain breadcrumbs. Pour 2 tbsp olive oil in a baking dish and place the stuffed tomatoes. Drizzle a generous amount of olive oil on each tomatoes, and add the reserved ‘hats’. Place in a pre-heated oven and bake for 40 minutes.
19 thoughts on “Tomates farçies ‘à la Provençale’”
Looks like I’ll be adding this one to my list! Early this week I made the gazpacho, and it was soooooo good. Sophia Loren’s meatballs were excellent and the onion/bacon puff pastry, well, it was soooooo good too! Thanks for all these good eats!
I am so happy to hear you enjoyed these recipes! Makes my day! I make them all the time – these are all my family’s favourite:) Enjoy the tomatoes! Mimixx
Last weekend I made this recipe for our family friends, for our Independence Day get together (our homage to France’s financial assistance during this crucial period) and everyone loved it! I knew I had to try it when I stumbled upon your beautiful blog recently, and I am glad I did. Thank you for sharing such a delicious recipe.
So happy you liked this recipe! Have a lovely week-end! Mimix
My family ate these tonight and now are sitting on the sofa with a dreamy look of satiation. Thank you for your lovely blog. If Clarkson Potter comes a-knocking, I’ll be the first in line!
This looks amazing! I want to serve it for a dinner party, but what do you suggest to sub in for the sausage? I have a vegetarian friend who would be attending and I’m not sure how she feels about faux meat.
made these years ago and forgot about hem until recently ….found your recipe and can’t wait to make it…
great tomato recipe….made it a few years ago and forgot about it…
I GREW UP IN FRANCE AND THIS RECIPE WAS ONE OF MY FAVORED.THANK YOU FOR SHARING.I CAN’T WAIT TO MAKE IT
This looks delicious, I can’t wait to make it! What kind of mustard do you use???
Made the stuffed tomatoes last night and they were so delicious! I couldn’t find proper French sausages, so seasoned ground pork with quatre épices, white wine and added the garlic/shallots/parsley from your recipe. My husband wants it again when he returns from business travel on Thursday 🙂 Thank you, Mimi, for yet another beautiful dinner.
Absolutely delicous, what a fantastic meal, beautiful and tasty…just like summer dishes should be like!
Thanks for an outstanding web with all those delicious recipes!
My 15 year old daughter and I made this together along with French Onion Soup. Muy (we are in South Texas) delicious! Thank you for aiding us in having a great culinary time together. Happy New Year!!!!
Thank you & happy new year! All best, Mimi x
I am half French and have been searching for this recipe for years! I believe I was around the same age as you when I tried it and the memory has stuck ever since.
I am a cook on yachts and plan to prepare this for our American owners next week, I think it will be very special for them.
LOVE your instagram and blog, keep up the good work!
Wow. It’s great to see this lovely recipe here. It’s originally an Iranian traditional dish. I love to cook and eat it time to time.
I cooked stuffed tomatoes today. Since I’m a vegetarian I skipped the part with the pork. Anyway thumbs up for this recipe. I used mustard as you suggested and it was so yummy.
I found out the tomatoes look better if you cook them less in the over and spend more time pre-cooking the mixture in a pan.