Tomate Farcie (Stuffed Tomatoes)

Tomate Farcie

In France, they love to stuff everything from vegetables to meat!  When I arrived here, I don't understand much French and one day I bought some stuffed veal, thinking that it is quite cheap, after roasting the veal, discovered that the veal is acutally stuffed!

When I was doing this stuffed tomatoes, my mind got transported back to Malaysia, yes, it's yong tau foo!   Here is the recipe from Cyril Lignac, a French celebrity chef!

Ingredients :
6 large tomatoes
350 gm sausage meat
3 shallots, chopped
3 stems of parsley, remove stem and roughly chopped
2 garlic, chopped
1 egg
50 ml milk
2 slice of overnight bread
1 bouquet garni
salt and pepper

Method :
1.  Wash and dry the tomatoes. Cut a hat and put aside, remove the seeds from the tomatoes and lightly salt the inside of the tomatoes and set aside.  Reserve the inside of the tomatoes.
2.  Heat the oven to 150°C.  Soak the bread in the milk and break them up, then add the sausage meat.  In France, this is sold like minced meat, when I first arrived I bought it to cook some Chinese style soup, yucky! Add the rest of the ingredients, the garlic, the shallots, the parsley, the egg, salt and pepper. Mix well.
3.  Use a fork to prick the inside of the tomates before adding the filing.  Place them on baking pan, leave the tomato hat on the side of the stuffed tomatoes.  Mix a cup of water with the inside of the tomatoes that was set aside in 1 above.  Add the bouquet garni and pour them into the baking pan.  Put in the oven for 45 minutes, baste regularly with the roasting juice. Remove from oven and serve immediately.

Lazy cook does not reserve the hat on the tomatoes but cut the tomatoes in half so that it looks like more, here is the picture of one done!

Before roasting