Tomate Farcis (Stuffed Tomato)
This is the French way. You can also stuff tomatoes with tuna and rice and corn, and peppers and eat them cold instead of warm.
1 tablespoon olive oil, extra virgin
3 shallots, chopped
1 onion, chopped
8 cloves, finely chopped
1 pound of ground pork and beef
Salt and pepper
1 teaspoon dry thyme
1 teaspoon dry basil
2 teaspoons ground cumin
3 teaspoons chopped parsley
6 large ripe field tomatoes
- Start the stuffing:In a large pan, heat the olive oil on medium heat. Add the chopped shallots, chopped onion and chopped garlic. Cook for 5 minutes. Then, add the ground pork, salt and pepper to taste, thyme, basil, ground cumin and chopped parsley. Mix well and cook for about 20 minutes, mixing regularly. Preheat the oven to 450°F.
- Prepare the tomatoes:Cut the top of the tomatoes (opposite side from the core), reserve and remove their core. With a spoon empty the tomatoes. Remove some of the tomato flesh, seeds and juice and add them to the meat pan.
- Finish the stuffing: Continue to cook the stuffing until the tomato juices have been evaporated.
- Prepping the bean thread noodles: Place the whole package of dried bean thread noodles in a bowl. Don’t forget to cut the little cotton threads and discard them! Soak them in cold water for 20 minutes and drain. Chop into 1 inch threads. Set aside.
- Fill and bake the tomatoes: Divide the cooked meat and stuff the tomatoes. Top them with their reserved cap. Transfer all the tomatoes to a roasting pan. Bake for 40 minutes and serve hot. Garnish with some parsley. Accompany with steamed jasmine rice or a salad.
- Field tomatoes are any type of tomato grown in open fields. They usually have less water and are meatier. They hold their shape better than greenhouse tomatoes while baking.