Sausage-stuffed Tomatoes (Tomates Farcies)

When Ean and I were doing our road trip from New York City to Buenos Aires (see our travel blog), we usually cooked on the grill in the back of our car so we missed having an oven. In San Gil, Colombia, we stumbled upon a hostel that advertised a real American kitchen, complete with oven and island! I was so excited! I went to the farmer’s market determined to make Sausage-stuffed tomatoes that night. I was missing France so the medley of Provencal flavors was much needed. Due to the scarcity of French sausage meat, I used chorizo, which I love just as much. Alas, right in the middle of the cooking, the power went out in the whole town. (I swear it wasn’t my fault!) The French people that were staying at the same hostel empathized with my situation when I explained my despair. Thankfully, an hour later, the power was restored. All’s well that ends well!

Sausage-stuffed Tomatoes
Makes 6 tomatoes

Prep time: 30 min
Cook time: 40 min

6 tomatoes
1 shallot, minced
1 garlic clove, crushed
10.5 oz (300g) of sausage meat
1 slice of bread, with edged removed and soaked in milk
1 large handful of Italian parsley
1 tsp. of thyme
6 tbsp. of rice
Provencal Herbs or Oregano
Breadcrumbs (optional)
5 tbsps. of olive oil
Salt and pepper

INSTRUCTIONS:

For the tomatoes:
Turn the tomato upside down and cut out a little hat (set it aside for later), making an upside down pyramid in the process. Scoop out the pulp inside. Sprinkle some salt and turn the tomato upside down on a plate to drain for 30 minutes. Repeat the process with the rest of the tomatoes.

Preheat the oven to 400°F (200°C) after the 30 minutes.

For the stuffing:
Mix the sausage meat, minced shallot, crushed garlic, soaked bread, parsley and thyme in a bowl. Set aside.

Place the tomatoes in a baking dish. Add one tbsp. of rice in each tomato then fill the tomato with stuffing. The stuffing should form a slight dome over the tomato. Put on the little hat and sprinkle Provencal herbs or oregano.

Pour 2 tbsp. of olive oil around the dish and pour the remaining tbsp. of olive oil on the tomatoes. Place in the oven for 40 minutes.

Serve with rice.

Storage:
Will keep one day in the fridge.

2 thoughts on “Sausage-stuffed Tomatoes (Tomates Farcies)

    1. It is plain pork, the one most like the one in France can be found at Italian delis in the US. I have also used chorizo. You can play with the sausage flavor though it should be mild enough that you can really taste the herbs.

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