Stuffed Tomatoes
Ingredients
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- 8 tomatoes
- 1 cup stale bread – crumbled
- 1/2 cup milk
- 1 tbsp olive oil
- 1 onion – finely chopped
- 3 cloves garlic – minced
- 3/4 lb ground pork
- 1/2 lb ground beef
- 1 egg – lightly beaten
- 1/2 cup parsley – finely chopped (~0.5 n/a parsleys)
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1/2 tsp black pepper – freshly ground
Instructions
1. Heat the oven to 375°F (190°C).
2. Slice the caps from the tomatoes, scoop out and finely chop the pulp, and invert the hollowed shells on a rack to drain for 15 minutes; reserve the caps and pulp.
3. Combine the stale bread and milk in a bowl and let soak until soft, 5 minutes, then squeeze out excess liquid to make soft crumbs.
4. Warm the olive oil in a skillet over medium heat; cook the onion and garlic until translucent, 5–7 minutes, then stir in the reserved pulp and simmer until thick and jammy, 5–8 minutes; set aside to cool slightly.
5. In a large bowl, mix the ground pork, ground beef, the soaked crumbs, egg, parsley, dried thyme, the cooled pan mixture, salt, and black pepper until evenly combined without compacting.
6. Spoon the filling into the shells, mounding slightly, replace the caps, arrange in a snug baking dish, and bake 45–55 minutes until the shells are tender and an instant-read thermometer in the center of the filling reads 165°F/74°C and the tops are browned.
7. Let rest 10 minutes before serving so the juices settle.
Stuffed Tomatoes are a hallmark of Mediterranean home cooking, where sweet, ripe tomatoes cradle a savory filling and roast until the fruit turns silky and the stuffing tender and aromatic. In the French tradition, the filling is meaty and herbed, enriched with milk-soaked crumbs for a delicate, bouncy texture that stays moist. As the tomatoes bake, their juices mingle with the stuffing, concentrating into a balanced bite of acidity, sweetness, and savory depth. The result is generous but not heavy, equally at home for a family dinner or a casual summer lunch.
Across the Mediterranean, cooks have filled tomatoes for centuries, a natural evolution of stuffing vegetables that dates to Ottoman and Arab culinary traditions. In France, tomates farcies became a bistro staple by the 19th century, often made with chair à saucisse (seasoned pork sausage meat) or a mix of pork and veal. Italian and Greek cousins favor rice and herbs, sometimes with potatoes roasting alongside, while Provençal versions lean on garlic and garden herbs. Despite regional differences, the dish remains a seasonal celebration of ripe tomatoes and pantry frugality.