Tomates farcies
When a craving for sunshine hits in the tail end of winter...
These last few days, the soothing sounds of blackbirds have melodiously been serenading me out of my slumber. Their song holds the promise of spring, and for that, I couldn’t be more grateful. I admit, I’m starting to fantasize about the new season.
We had a light dusting of snow on Sunday evening, and although there was a warming cassoulet on the menu, what I was really craving was the pleasure of slicing a few ripe tomatoes into thick rounds and dressing them with nothing more than a whisper of delicate flakes of fleur de sel and a drizzle of peppery olive oil. It’s as though my body is ready for lighter, fresher fare. The food of summers that feel endless. Ingredients that don’t need much, simply because they’re infused with the flavor of the sun. I find myself longing for that first glass of wine in the watery spring sunshine, still in my coat, but knowing it won’t be long before we can savor an entire meal outdoors.
Though I’m not keen on cooking with products that aren’t in season, sometimes my lack of patience gets the best of me. You’ll never catch me buying strawberries in winter (unless it’s for a recipe editorial due to appear in spring), but when it comes to tomatoes, I often make an exception. Yes, nothing will ever compare to locally grown tomatoes, sweet and juicy, but a tomato or two can be added to a soup or stew in the dead of winter for just a tiny touch of acidity—and there is nothing shameful about that.
So what about giving them a leading role when summer is still months away? Say, for example, in a tart or oven dish? When color is what I want (need) on my plate, then yes.
One of the dishes I turn to on these occasions is my tomates farcies. My first taste of stuffed tomatoes was years ago in Orange, where the dish was part of a simple menu du jour. The kind of three-course menu that makes you love France even more. Good food, good prices, and heaps of conviviality, not to mention French appeal, especially if enjoyed with a carafe of simple house wine.
I still remember their wrinkly skins and that hearty filling of garlicky mince. It was heaven. With baking, the flesh of a tomato, even of those that are less than optimal, seems to transform into a plump and fragrant delight. Culinary magic. I bake my stuffed tomatoes on a bed of rice, which turns fluffy and gorgeous in the warmth of the oven, forming a delectable contrast with the robust flavors and textures of the filling. As the tomatoes cook, they’ll release some of their juices, adding an extra layer of flavor to the rice.
I’ve used a plant-based mince (Beyond Mince®, to be precise), but feel free to use any plant-based mince you like, as long as it has a compact rather than a crumbly texture. Since most vegan minces contain salt, you won’t need to add much to this recipe. And yes, you can also use regular mince, if you so desire.
This dish pairs well with a fruity Beaujolais or a refreshing Provence rosé.
Before you go…
Craving more tomato dishes?
Try my:
Tomato tarte tatin
Tomates à la Provençale (with video)
Tomato & courgette tart (with video)
Tomates farcies
Serves 4
Ingredients:
4 large tomatoes
250g (plant-based) mince
1 tbsp herbes de Provence
3 tbsps ketchup
Small bunch of flat-leaf parsley, chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
Freshly cracked pepper, to taste
200g brown rice, rinsed
425ml boiling water
Instructions:
Preheat the oven to 200°C and lightly grease a casserole with a little oil. Cut the tops off the tomatoes and hollow the tomatoes out. Reserve the tops. Sprinkle the inside of the tomatoes with salt and place them upside down on kitchen paper. In a large bowl, mix the mince, herbs, ketchup, parsley, onion, garlic, and salt and pepper to taste. Note that most plant-based mince is already salted. Divide the mixture over the hollowed tomatoes. Place the rice in the casserole in an even layer and place the tomatoes on top of the rice. Carefully pour the hot water into the pan (not over the tomatoes). Bake for 40 minutes. Serve the tomatoes with the rice and perhaps a green salad.