🍅 Tomates Farcies (French Stuffed Tomatoes)
Tomates farcies are large tomatoes hollowed out and filled with seasoned ground beef, bread soaked in a little water, garlic, parsley and egg, then baked until the tomatoes slump and the filling browns. They are juicy, savoury and homely, a summer family dish in France usually served with rice or a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 large tomatoes
- 400 g lean ground beef
- 60 g stale bread
- 1 egg
- 2 garlic cloves, minced
- 1 small bunch parsley, chopped
- 1 tbsp olive oil
- Salt and pepper
Method
- Heat the oven to 190 °C. Cut the tops off the tomatoes, scoop out the pulp and salt the insides.
- Soak the bread in a little water, squeeze it and mix with the beef, egg, garlic, parsley, salt and pepper.
- Fill the tomatoes, replace the tops and set them in an oiled dish with the chopped pulp around them.
- Bake for 45–50 minutes until the filling is cooked through.
- Serve warm with the pan juices.
How to make it lighter
- Choose lean beef (5% fat) to cut fat noticeably.
- Use 1 tsp oil for the dish instead of drizzling more; 1 tbsp oil ≈ 120 kcal.
- Serve with a large salad rather than a big portion of rice.
History
Stuffed vegetables are a long-standing tradition of French home cooking, especially in Provence and around Nice, where tomatoes, courgettes and peppers are filled with leftover meat. Tomates farcies remain a classic of family meals and school canteens across France.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →