When we visit my companion’s family, in summer, I secretly hope they bake certain dishes. There’s his mother’s crazy tasty Poule au Pot ; his father’s decadent Eggplant Parmigiana ; and his mother’s Stuffed Tomatoes.

Stuffed tomatoes are a French basic that most families love to cook, be it for their own household or some guests. Simple, cheap and delicious, it’s a crowd-pleaser ; you can whip it up extra-quickly if you simply buy your seasoned meat stuffing from the butcher’s, put it in tomatoes and call it a day. You can also go the longer route -but still quite short- by making you own seasoned meat, which is what I like to do !

After looking long and hard for the original recipe, trust me on this : there is no such thing. Every family has its own, proud stuffing recipe. Hell, no one even does the same thing with their tomatoes ; some put it in their stuffing, some cook their rice in the tomatoes juices, and some set it aside for further use !

I’ll give you here my version of the French Stuffed Tomatoes, which remains quite classic and simple, except that I chose to cook the tomatoes’ pulp to make a tasty sauce. The overall result was wonderfully juicy, with a true tomato-ey taste enhanced by a flavourful pork and veal mixture. The meaty taste is balanced by all the fresh herbs used, and the addition of a healthy dose of vinegar !

French Stuffed Tomatoes – Recipe

Ingredients – Advice & key points

• I recommend you to buy large tomatoes ! This way, one per person is enough. I’d recommend some large Beefheart tomatoes, which are flavourful and hold themselves well while cooking.
• Don’t worry if your tomatoes are small, simply plan for 2 per person instead of 1.
• Try to buy some fatty minced pork, since the veal mince is really lean ! I’ve had some bad surprises when my minced pork was based on parts that were quite lean.
• You can definitely use minced beef (not too lean), or pork only if you feel like it. I’d recommend against chicken as it’s too lean, hence drier (unless it’s chicken thighs).
• Don’t be afraid to season your filling well. 1 tablespoon ain’t too much for such a large amount !

Cooking & Serving your French Stuffed Tomatoes

• Bake at 180°C for 30-35mn. The tomatoes’ caps should be slightly wrinkled (see picture).
• I recommend serving these tomatoes with basmati rice, and several spoonfuls of the concentrated tomato & meat juices that you’ll have in your baking dish ! Yum !!

For more classic French dishes, you can check my Asparagus Quiche Lorraine, my Traditional Beef Bourguignon or my Moules Marinières.

Print Recipe

French Stuffed Tomatoes

Author: Multicarbs Cooking Method: Baking, Simmering Cuisine: European cuisine, French cuisine Courses: Beef, Main dish, Pork Recipe Keys: Sans maïs Sans soja

Difficulty: Beginner Prep Time 25 min Cook Time 40 min Total Time 1 hr 5 mins

Servings: 6

Best Season: Summer

Description

Juicy, tasty tomatoes, filled generously with a herbaceous pork and beef mixture. Serve with rice and lots of these concentrated tomato and meat juices.

Ingredients

Servings

• 6 large tomatoes (such as Beef Heart tomatoes)
• 400 grams minced veal
• 400 grams minced pork (must be fatty)
• 1 large egg
• ¹⁄₃ parsley bunch
• ¹⁄₃ basil bunch
• ¹⁄₃ tarragon bunch
• ¹⁄₃ chives bunch
• 2 tablespoons salt (divided)
• ¹⁄₄ teaspoon black pepper
• 20 grams butter
• 1 tablespoon mustard
• 100 milliliters sherry vinegar
• 1 small onion (minced)
• 2 shallots (minced)
• 4 garlic cloves (minced)
• 3 tablespoons olive oil

Instructions

1. Prep your tomatoes !

   Cut the top part of your tomatoes, saving them to close them later. 

   Empty the tomatoes using a spoon, careful not to make any wholes in their structure.

   Add a pinch of salt inside each tomato. Put them upside down over a plate, to evacuate any excess water.  

2. Prep your tomato sauce

   Mince your onion, shallots and garlic. 

   To a small saucepan, add your butter.

   Once melted, add your onions and shallots. Allow them to cook 3mn. Add your garlic. Cook 1mn.

   Add your tomatoes' pulp, slightly crushed with your bare hands. Remove any excess juice to mostly get some tomato pulp without tomato water.

   Season with 2 pinches of salt and 1 pinch of Cayenne. 

   Deglaze with Sherry vinegar et let it stew on medium heat for about 15 mn.

3. Mix your filling

   Preheat your oven at 180°C.

   While your tomato pulp cooks, prep your filling.

   Chop your parsley, basil, tarragon and chives. 

   To a large mixing bowl, add your meat, herbs, egg, 1 pinch of cayenne, 1 level tbsp of salt, some black pepper. 

   After 15mn, remove your tomato pulp from heat. Blend it using a hand mixer, then add to your mixing bowl. 

   Mix everything until well incorporated. 

4. Let's cook !

   Add some olive oil on the bottom part of a large baking dish.

   Put your tomatoes on it. Add back your tomato caps. Again, drizzle a bit of olive oil on top of your tomatoes. 

   Cook around 30 to 35 minutes.

   Serve with basmati rice and several spoonfuls of the delicious tomato juices. 

   Et voilà !! You're done ! 

Keywords: home made, stuffed tomatoes, French stuffed tomatoes, tomato, stuffed vegetable, comforting, to share, sharing is caring, healthy