French Stuffed Tomatoes - Tomates Farcies

Last summer, I became obsessed with these traditional French stuffed tomatoes, tomates farcies These slow-cooked stuffed tomatoes mellow in their juices and aromatics to become incredibly sweet and fragrant. Serve them on their own, with basmati rice or crusty bread for a simple yet elegant meal.

Tomates farcies are a humble French comfort food, easy to make, usually eaten at home rather than in a restaurant. In France, you can even buy pre-stuffed tomatoes during the summer but they are so easy to make at home

This stuffed tomato with rice recipe is very low in calories as it contains very little oil yet it packs it on the taste front. Tomatoes are a great source of the antioxidant lycopene as well as Vitamins A and C. Parsley aids digestion and thyme known for its antibacterial and anti-inflammatory properties. Here’s what I learnt making them so many times this summer. My top tips for making these tomatoes are:

1. Try to buy similarly sized tomatoes so that they cook evenly

2. Do wrap each tomato in a aluminium foil skirt to prevent the them from falling apart.

3. Don’t be tempted to turn up the temperature - the mellow sweet taste comes from cooking the stuffed tomatoes a a low temperature.

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Stuffed Tomatoes - Tomates Farcies

Yield: 4

Author: Dee Kirk --- @myskikitchen

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

These slow-cooked tomatoes mellow in their juices and aromatics to become sweet and delicious. Tomates farcies are a humble French comfort food, easy to make, and cooked at home. In France, you can buy pre-seasoned meat stuffing called farce à tomates but I wanted to create my own recipe. I always serve these with rice. Premium Japanese and Basmati are my favourites. There are many versions of these stuffed tomatoes that include cheese or breadcrumbs but I prefer them with just meat and aromatics.

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Ingredients

• 6 large summer tomatoes, preferably ribbed
• 600g pork, minced/ground
• 1 clove garlic, finely minced (or grated)
• Half an onion, very finely minced.
• Parsley, 4 tablespoons, finely chopped
• Thyme, 2 tablespoons finely chopped and some extra sprigs
• Salt & Pepper

Instructions

1. Preheat the oven to 160C or 320 F
2. Prepare the tomatoes: Slice the caps off. Empty each fruit by cutting a cross in the centre of the flesh and cutting around it. Be sure not to cut too deep into the walls or base so that the tomato does not collapse. Alternatively use a vegetable corer.
3. Transfer the pulp to a bowl, add 1 tablespoon of the thyme leaves and season with 1 teaspoon of salt and a few grinds of pepper. Blitz using a hand held mixer. Add a little water if too thick. This mixture will sit at the base of your oven dish.
4. Leave the emptied tomatoes to stand for 10 minutes and then empty out any juices that gather adding to the pulp bowl.
5. Meanwhile Combine the stuffing ingredients and season very well - I use 20g of salt for 600g of meat.
6. Stuff each tomato with the meat mixture so that the meat is tight and compact. I roll the meat into a ball in my hands first.
7. Roll up some aluminium foil and wrap around each tomato like a skirt. This is to help the tomatoes hold their shape in the oven. Then replace the cap of each tomato. Place in the oven dish. And cover the bottom of the pan with the liquidised pulp. Add a couple more sprigs of thyme to the liquid if desired.
8. Place in an oven at 160c for 45 minutes to 1 hour, depending on the size of the tomatoes. Baste each tomato with the liquidised pulp every 15 minutes. Larger amounts of stuffing will take longer to cook. If unsure whether the meat is cooked through, I suggest using a using a meat thermometer such as a Thermopen - pork is cooked at 145 F or 62C.
9. Serve hot on a bed of rice.

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Frequently Asked Questions

Can I prepare tomates farcies in advance?
Absolutely. You can assemble the tomatoes up to a day ahead, cover, and keep in the fridge. Bake just before serving.

What’s the best way to serve stuffed tomatoes?
Traditionally, they’re served with rice, but they’re also delicious with a green salad or crusty bread to soak up the sauce.

Can I make these stuffed tomatoes vegetarian?
Yes! Replace the protein with lentils, quinoa, or a mix of sautéed mushrooms and cooked rice for a hearty vegetarian version.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 160°C / 320°F.

Can I freeze stuffed tomatoes?
Yes, once baked and cooled, freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

What type of tomato is best for stuffing?

The best tomatoes for stuffing are firm, ripe tomatoes with thick walls that can hold the filling without collapsing. Beefsteak tomatoes are a classic choice because of their size, flavor, and sturdy structure. Their meaty texture pairs well with a stuffing mixture of cooked rice, breadcrumbs, or even goat cheese for a rich flavor. For smaller versions of this dish, cherry tomatoes or grape tomatoes can be used, but they are more challenging to stuff. Remember to preheat the oven before you start assembling your baked stuffed tomatoes and to season with salt and pepper. Using a grapefruit spoon makes it easier to hollow out the tomatoes without damaging their walls. These techniques ensure your baked stuffed tomatoes come out beautifully every time.

What is gemista made of?

Gemista, a traditional Greek dish, typically features stuffed tomatoes or peppers filled with a mixture of cooked rice, herbs like basil and parsley, and often minced meat. Some variations are vegetarian, relying on extra virgin olive oil, onions, and spices for flavor. The stuffing mixture is seasoned with salt and pepper, and the dish is baked in a baking dish until the tomatoes are tender and golden brown. The name “gemista” translates to “stuffed,” and the filling can include breadcrumbs or goat cheese for added richness. While gemista differs from French stuffed tomatoes, the concept of hollowing out ripe tomatoes and baking them with flavorful ingredients remains a shared culinary tradition.

Where did stuffed tomatoes come from?

Stuffed tomatoes have roots in Mediterranean cuisine, particularly in France, Italy, and Greece. French stuffed tomatoes, or tomates farcies, are a comforting side dish often prepared with minced meat, herbs like parsley, and breadcrumbs. In Greece, gemista features ripe tomatoes or peppers stuffed with rice, herbs, and olive oil. Italian versions might include basil, goat cheese, and breadcrumbs. The shared idea of hollowing out tomatoes and filling them with a delicious stuffing mixture reflects the Mediterranean love of using fresh, seasonal ingredients. Each region adds its unique twist, making stuffed tomatoes a versatile dish that showcases the flavors of its origin.

How long do you cook tomatoes before putting them in jars?

When preserving tomatoes in jars, the cooking time varies depending on the preparation method. For peeled and whole tomatoes, blanch them in boiling water for about 30 seconds to one minute—just long enough for the skins to loosen. After peeling, you can pack them into sterilized jars and process them in a boiling water bath or pressure canner for 40-85 minutes, depending on altitude and jar size. While this process differs from baking stuffed tomatoes, both emphasize the importance of using ripe tomatoes. If you’re looking to freeze stuffed tomatoes, ensure they are fully cooled after baking and wrap them well to maintain their texture and flavor.

What tomato has the best flavor?

The tomato with the best flavor often depends on personal taste, but heirloom varieties are frequently celebrated for their rich, complex profiles. Beefsteak tomatoes, with their meaty texture and balanced sweetness, are ideal for dishes like baked stuffed tomatoes. For a sweeter taste, cherry or grape tomatoes are excellent options. Enhancing a tomato’s natural flavor is easy—salt and pepper are classic go-tos, but a drizzle of extra virgin olive oil or fresh basil and parsley can elevate any tomato recipe. When preparing stuffed tomatoes, use high-quality, ripe tomatoes for the most satisfying results.

What makes tomato taste better?

Tomatoes taste better when paired with complementary flavors and proper preparation. Seasoning with salt and pepper is essential, as it enhances the natural sweetness and acidity of ripe tomatoes. Herbs like basil and parsley add a fresh, aromatic touch, while breadcrumbs or goat cheese can bring richness to baked stuffed tomatoes. Cooking techniques also matter—roasting or slow-cooking tomatoes caramelizes their sugars, resulting in a sweeter, deeper flavor. Adding a drizzle of extra virgin olive oil before serving takes the dish to the next level, making it perfect for a side dish or a hearty main.

What is the name of the sweetest tomato?

The sweetest tomato is often considered to be the “Sungold” cherry tomato, prized for its sugary flavor and vibrant orange hue. Sungolds are perfect for fresh salads, snacks, or as an accompaniment to savory tomato recipes. While they aren’t typically used for baked stuffed tomatoes due to their small size, they could be an innovative choice for bite-sized versions of this dish. When preparing your stuffing mixture, consider adding a sweeter variety like Sungold tomatoes to balance savory elements like goat cheese or breadcrumbs.

Which tomatoes are sweeter, cherry or grape?

Cherry tomatoes are generally sweeter than grape tomatoes, with a juicier texture and a bright, tangy flavor. They are excellent for adding a pop of sweetness to salads, side dishes, or as a fresh topping for cooked rice. Grape tomatoes, on the other hand, have a firmer texture and a milder sweetness, making them easier to store and ideal for roasting or sautéing. If you’re looking for sweeter options to enhance your baked stuffed tomatoes or other tomato recipes, cherry tomatoes are the better choice. For both, seasoning with salt and pepper or pairing with fresh herbs like parsley and basil enhances their natural flavors.