Saturday, June 14, 2008

Stuffed tomatoes / Tomates farcies

(print recipe)
Stuffed tomatoes:

6 medium tomatoes, capped, scooped out (keep and set aside the seeds and juice)
approx. 125 gr button mushrooms, quartered
1 medium onion, finely chopped
fresh herbs: parsley, thyme, bieslook
2 gloves garlic, minced
1 egg
pepper, salt
1 tbs butter
(optional if not vegetarian: maybe some chopped cooked ham, or left over stewmeat?)

Buttered ovendish which holds tomatoes snugly set against each other.
Prepare tomatoes, set aside.
  • Heat butter in a skillet and combine mushrooms, onions and garlic. Sautee over medium heat for 4 minutes. Using a skimmer retrieve and combine with herbs, tomato juices and egg, season with pepper and salt.
  • Puree using a blender or food processor.
  • Scoop puree into tomatoes, crown with tops
  • Set aside until dinner
Bake in a preheated oven (200C) for approx. 25 minutes or until filling has souffleed and is firm to the touch.

Similar recipe:


  1. This looks like a great way to utilize summery tomatoes! And we're starting to get just a few of them ripening on our tomato vines!!

  2. It'll be great to have a huge list of great tomato recipes for the summer. Thanks for sharing this!

  3. I love stuffing tomatoes. The idea for your filling is great. I am so looking forward to making this.

  4. I am a first time visiter. Your blog looks great and everything looks delicious!

  5. Perfect use for the 'store-bought- tomatoes I'm confined to using this summer!
    When I grow my own I wait until autumn to stuff them.....
    Nice photo!


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