Tomates Farcies

Tomates Farcies


​​Simple but elegant, these fiber-stuffed tomatoes are deceptively healthful thanks to the richly nutritious red and greens colors and the high fiber content of the peas. It’s the perfectly mouth- watering way of Roughing It!

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Tomates Farcies
Fiber rich tomatoes farsies recipe as prepared by Food Over 50
Course Side dish
Cuisine French
Keyword Boosting Fiber
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
6 People
Ingredients
Course Side dish
Cuisine French
Keyword Boosting Fiber
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
6 People
Ingredients
Fiber rich tomatoes farsies recipe as prepared by Food Over 50
Instructions
  1. Gently cut away the stem end ‘navel’ of each tomato without piercing too deeply. Then squarely slice off the blossom-end of tomato in order to reveal internal structure. Using a small spoon or melon baller, core out each tomato, removing the internal rib structure and seed gel. Place top slice from tomato in the bottom of the hollowed out interior.
  2. Place tomatoes in baking dish and dress interior cavity of each tomato with salt, pepper, fresh thyme & olive oil.
  3. Add juice of lemon.
  4. Place in pre-heated 400 degree oven for 10 to 20 minutes, depending on ripeness, until tomatoes yield to the touch, but do not sag, and skin wrinkles.
  5. While tomatoes roast in the oven, finely mince one shallot.
  6. In a sauce pan, over medium heat, add 1 tablespoon olive oil and 1/2 tablespoon butter. Then add shallots and sauté for a minute or two.
  7. Add garden fresh, or frozen/defrosted peas and gently sauté for another minute. Add an ounce or two of water, or low-sodium stock, cover and turn off heat. Let steam for 2 to 3 minutes.
  8. Remove tomatoes from oven. Add finely chopped fennel fronds to peas, combine and fill tomatoes with pea mixture.
  9. Garnish with small fennel fronds and serve immediately, or return to a warm oven for later service.
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