Summer

Daniel Boulud's Tomates Farcies

by:
August 31, 2018
5 Ratings
Photo by Ty Mecham
  • Prep time 45 minutes
  • Cook time 1 hour
  • Makes 8 tomatoes
Ingredients
  • Tomato stuffing
  • 8 medium vine-ripened tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup cremini mushrooms, chopped
  • 1 medium onion, peeled and finely diced
  • 1 shallot, peeled and finely chopped
  • 1/4 cup bread crumbs
  • 1/2 cup cream
  • 1 1/2 pounds ground pork
  • 1/2 tablespoon parsley, finely chopped
  • 1/2 tablespoon basil, finely chopped
  • 1 teaspoon fresh oregano, finely chopped
  • 1 sprig rosemary leaves, finely chopped
  • 1 tablespoon thyme, picked, and finely chopped
  • 1 clove of garlic, minced
  • 1 egg
  • 1 dash salt and pepper, to taste
  • For roasting
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 2 sprigs sage
  • 1/2 head garlic, split in half
  • 1/3 cup water
In This Recipe
Directions
  1. Center a rack in the oven and preheat it to 275° F. Line a baking sheet with paper towels and set them aside.
  2. Cut the top of each tomato to create a 2-inch cap. With a small spoon, carefully scoop out and discard the seeds and pulp, leaving the shell intact. Place the tomato shells upside down on the prepared baking sheet with their caps on the side and refrigerate.
  3. Heat up one tablespoon of olive oil in a medium sauté pan. Add the mushrooms, onions, and shallots then cook until they are tender. Transfer the vegetables to a plate and let them cool to room temperature
  4. Combine the bread crumbs and cream together. Mix together the ground pork, soaked bread crumbs, sautéed mushroom mixture, parsley, basil, oregano, rosemary, thyme, garlic, and egg. Season to taste with salt and pepper. Season the inside of each tomato with salt and pepper, then stuff each tomato with enough pork filling to makes a slight mount above the rim of the tomato shell. Wrap each tomato with a piece of aluminum foil folded into the same height as the tomatoes. This helps the tomato to maintain their shape in the oven.
  5. Scatter the roasting herbs, garlic, and water over the bottom of a baking pan. Place the tomato farci on top of the herbs and bake for 45 to 50 minutes. After 25 minutes rotate the pan and if the pan is too dry a small amount of additional water to the bottom of the pan. When finished, remove the pan from the oven and transfer the tomatoes to a warm serving platter. Top the tomatoes with their caps, strain the pan juices through a fine mesh sieve and then drizzle the tomatoes with the pan juices. Serve with rice, or summer beans.

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2 Reviews

Caron July 12, 2020
I am obsessed with stuffed Tomatoes! I have made many versions including this one.
As are most of Daniel Boulud's online recipes, this on is a bit of a disappointment. It is almost as if he has an office of basic cooks that churns out recipes for online publication without much testing or thought. But I digress...
I have been making Tomatos Farcie all summer long. These are my adaptions to this recipe that, in my opinion, are an improvement.
If you make 8 tomatoes, you needn't bother to wrap these in foil before roasting. They will hold each other upright nestled into the correct size roasting dish.
Adding a cup of cooked rice to the pork makes the stuffing inside these lighter and less dense. Yes, I still add the breadcrumbs and milk. The rice is not a substitution but an addition.
Who roasts anything in water? Instead of a cup of water, use half a cup of the tomato juices from the scooped out interiors and a half cup (or more) of white wine.
I find the suggested melange of every single herb you can imagine just weird. Choose a flavor profile you like and stick with it. My choice is Marjoram (If you haven't tried using Marjoram, you must.) with some Parley. Note; it is my experience that Rosemary for some reason becomes bitter in the tomatoes.
I have made versions stuffed with pork studded with pine nuts, black olives and anchovies for a real Provencal version which was a hit.
Great for picnic. Great all summer. A go to favorite!
 
tia October 9, 2018
When you wrap the tomatoes, are you covering them up completely or just putting them in a tube of tin foil to help them keep their shape? Or something in between? Does anyone know how necessary this step is?