This classic tomates farcies recipe, which translates as stuffed tomatoes, is one of my favorite French recipes. Large ripe tomatoes are hollowed and stuffed with delicious herby ground meat and onions, then baked in the ovens with little tomato hats.
Bon appetit!
This Tomates Farcies au four (bake in the oven) a classic recipe inspired by our holidays travelling around France. And more specifically, Provence, Southern France.
Not only are these French stuffed tomatoes nutritious, but each one is packed with divine French flavours. Garlic, onions and the tomato flesh are reduced into a thick pulp, then combined with a herby, meaty stuffing mixture.
It’s the perfect Summer dish for entertaining guests alongside rice, quinoa or cous cous, alongside a glass of red or white wine. But for vegetarian stuffed tomatoes, you can easily swap the meat for cooked rice, lentils or veggie mince.
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✔️ Why You’ll Love This Recipe
Here are a few reasons why we think you’ll love this pork stuffed tomatoes recipe:
- Easy to make
- Elegant dinner party recipe
- Uses easily available ingredients
- A cheap dish that spreads meat further
- Nothing goes to waste – not even the tomato flesh!
- Great for using up leftovers, stale bread, cheese ends
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities, preparation instructions and daily values at the bottom of this post.
- Olive oil – for the best flavor and nutrition for this Mediterranean diet recipe, or you could use low calorie cooking oil spray if on a low fat diet. I also drizzle a little on top of the tomato tops before baking
- Sausage meat – skin the best quality pork sausages you can find, beef sausages, or your favourite flavoured sausages, such as sweet chilli pork, pork and apple, etc. Or opt for unprocessed meat and make stuffed tomatoes with mince by using plain ground pork, ground beef, chicken, turkey, etc
- Beef tomatoes (AKA beefsteak tomatoes) – are easier and cheaper to find in supermarkets during tomato season when there is surplus stock. They have a firmer skin that hold well under heat in the oven. Or, ask friends and family with an allotment or greenhouse (i.e my Dad grows them every year). But medium tomatoes will work too
- Bread crumbs – this is stale bread or crackers broken up in a food processor into coarse or fine crumbs. Note, you can grate hard bread if needed, or bash crackers in a bowl with the end of a rolling pin
- Onions – use white or red onion finely chopped before sauteing in a frying pan. I don’t recommend skipping this as it adds a beautiful sweetness when later simmered with the tomato flesh until there is little moisture left
- Garlic cloves – I use 2 cloves garlic and bash/crush them with the side of the knife, then salt before mincing for a softer paste for easy frying
- Egg – to help bind the sausage meat, breadcrumbs and extra ingredients alltogether and become less crumbly after baking
- Herbs – I use a good pinch of dried thyme, and oregano and Dijon mustard. But the main bulk of herbs I use is a fresh bunch of parsley (persil) to balance the garlic
- Apple cider vinegar – for some acidity in the to balance the sweet flavours in the tomato filling
- Parmesan – this is optional, but I grate and sprinkle on top of the stuffed tomates before placing the tomato lids back on
- Rice – we place a pinch inside the bottom of each hollowed tomato to absorb any excess moisture liquid that is released from the tomatoes while cooking. It also prevents the sausage meat from turning too soggy and the rice is edible after baking
- Seasoning – (salt and pepper). Sea salt is used throughout to extract excess moisture from the tomatoes, help soften the onions and season the meat alongside black pepper. If you want an authentic French taste, I recommend using Camargue Fleur de Sel, harvested from sea salt marshes in Aigues-Mortes, Provence
📋 Instructions
First, preheat oven to 180 c degrees fan, 200 c conventional, gas mark 6, 400 degrees F.
1. Slice the tops off of the tomatoes with sharp knife.
2. Using a small spoon or ice cream scoop, remove the insides of the tomatoes while being careful not to damage the wall of the tomatoes.
Set the tomato flesh aside as we will use it as a tomato stock to flavour the onions later.
3. Sprinkle the inside of the hollowed tomatoes generously with salt to help draw any excess moisture out.
Then place the tomatoes upside down on some sheets of paper towel to absorb it while we work on the next step.
4. Now add the oil to a large frying pan gently soften the onions, garlic and another good pinch of salt over low heat.
For a more caramelised taste, you could add a small pinch of sugar.
5. Finely chop up the scooped out tomato flesh into very small pieces and discard any tough cores if hard to chop.
Then add to the onions and simmer over medium heat until thick pulp texture while stirring occasionally.
6. Now skin the sausages and place in a large mixing bowl.
Then add the tomato flavours onions, along with the remaining ingredients except the parmesan.
Now use a stick blender or food processor to blend. If you don’t have one, finely chop the herbs and mix well with a wooden spoon.
7. Place the tomatoes in a baking dish and add a pinch of uncooked rice in the bottom of each one.
*This helps absorb excess moisture while baking.
8. Pack the meat mixture into each tomato. For any protruding meat, smooth into a dome shape with a spoon or knife.
9. Sprinkle each filled tomato with grated parmesan cheese.
10. Place the tomato hats on top and drizzle the tops with a little olive oil.
Now bake in the preheated oven for 45 minutes to 1 hour until they are golden brown.
They are traditionally served with rice, fresh parsley and a drizzle of extra virgin olive oil.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make this tomates farcie recipe:
- Tomatoes – instead of stuffing tomatoes, you can halve, deseed and fill bell peppers
- Breadcrumbs – low carb breadcrumb stuffed tomatoes, you can swap for almond flour (ground almonds), or sometimes I make it with grated courgettes for extra nutrition. I also recommend using gluten free breadcrumbs if needed
- Sausages – you can use whatever mince meat you wish, i.e, you could make stuffed tomatoes with ground chicken. Opt for gluten free sausages or low fat. Use extra lean ground meat, such as turkey mince. Swap for raw vegetarian sausages, or simply make tomato farcies with rice, cous cous or tabbouleh
- Parmesan – use vegetarian or vegan cheese, or other sharp cheese such as mature cheddar, feta for Greek stuffed tomatoes, or mozzarella cheese which is great for melting
- Egg – swap for a flax egg or chia egg if needed
⚖️ Variations
Here are a different ways you can enhance and truly personalise these meaty tomatoes stuffed with breadcrumbs and cheese:
- Seafood version – for pescatarians, it is also delicious as tomates farcies au thon (tuna stuffed tomatoes). Canned tuna means you don’t need to cook it and enjoy it as a quick starter
- Extra vegetables – add some grated courgettes, carrots, etc as part of your farci French food for extra health
- Spicy – add chili pepper flakes to plain ground meat or pick spicy sausages instead
- Deluxe – add a small knob of butter to each after filling with meat before adding parmesan. Use fresh herbs throughout for extra flavour if you have a herb garden. And add some good quality red wine to the onion and tomato mixture and reduce down for an even more luxurious taste
- Kid friendly – serve with easy French fries or fun pasta shapes
🔪 Equipment
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❄️ Storage
Storing – we prefer eating this tomates farcie recipe fresh out of the oven, but it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing – cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating – If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or bake in the oven while covered with foil for 20 minutes.
💡Pro Tips
- Salt the insides of the hollow tomatoes so you can leave them to drain excess moisture during the remaining prep time
- Add a pinch of uncooked rice to the bottom of each hollow tomato before filling with meat. This helps absorb excess moisture while baking and prevents the meat from turning soggy
- For a professional presentation, try not to overcook them as the skins of the tomatoes will split
- Avoid using a rimless baking sheet as moisture can escape from the tomatoes while cooking
- Any tomato juices that leek into the baking tray tastes very sweet and delicious. You could scatter some courgettes, aubergines, and other vegetables around the tomatoes to soak up the flavours while roasting
- Choose large ripened tomatoes with a firm flesh that will hold well during cooking and easy to hollow
- If you find you have far too much stuffing for your tomates farcies, you can either use more tomatoes, or bake the excess in the tin around the tomatoes themselves
🍽️ Serving Suggestions
Rice – one of the most popular ways to enjoy baked stuffed tomatoes is on a bed of rice as a main meal. I serve mine with brown rice as it is more nutritious than white, offering antioxidants to help repair cells.
Wholegrains – you can also eat stuffed roasted tomatoes with cooked quinoa, bulgar wheat (tabbouleh), etc
Pasta – this filled tomatoes recipe also pairs well with cooked pasta in a cheesy tomato pasta sauce
Salad – as a starter or appetizer, you can serve it with a small delicious with a leafy green salad and herby French vinaigrette
Homegrown sprouts – mix some raw sprouted lentils grown in a jar for extra crunch and vitamins
Vegetables – serve with extra vegetables that have been baked in the same roasting tin. Or enjoy with steamed tenderstem broccoli,or sauted vegetables such as mushrooms
❓ FAQ
It is best to buy tomatoes for tomate farcie au four when they are in season for the best flavour.
– UK: try to buy them between July to October
– US: buy them July to September
– France: May to September
You can use any tomatoes, but tomate farcie work best with a medium to large tomato with firm flesh that will hold its shape while baking in the oven. Also, try to buy during tomato season when they are ripe, sweeter with a lot more flavour.
Yes, you can bake this stuffed tomato recipe in the slow cooker. However, I recommend pan frying the sausage meat in a frying pan first. Then mix the mixture as per the recipe and fill the tomatoes and place in an oiled slow cooker on high for 4 hours, or low for 8 hours.
➕ More French Recipes
Looking for more delicious French recipes? Why not try some of these?
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📖 Recipe
The Best Tomates Farcies {French Stuffed Tomatoes Recipe}
This classic tomates farcies recipe, which translates stuffed tomatoes, is one of my favorite French recipes. Large ripe tomatoes are hollowed and stuffed with delicious herby ground meat and onions, then baked in the ovens with little tomato hats.
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Ingredients
Instructions
First, preheat oven to 180 c degrees fan, 200 c conventional, gas mark 6, 400 degrees F.
Slice the tops off of the tomatoes with sharp knife and set the tops aside.
- Using a small spoon or ice cream scoop, remove the insides of the tomatoes while being careful not to damage the wall of the tomatoes.Set the tomato flesh aside as we will use it as a tomato stock to flavour the onions later.
- Sprinkle the inside of the hollowed tomatoes generously with salt to help draw any excess moisture out.Then place the tomatoes upside down on some sheets of paper towel to absorb it while we work on the next step.
- Now add the oil to a large frying pan gently soften the onions, garlic and another good pinch of salt over low heat.For a more caramelised taste, you could add a small pinch of sugar.
- Finely chop up the scooped out tomato flesh into very small pieces and discard any tough cores if hard to chop.Then add to the onions and simmer over medium heat until thick pulp texture while stirring occasionally.
- Now remove the skins from the sausages and place the sausage meat in a large mixing bowl.Then add the tomato flavours onions, along with the remaining ingredients except the parmesan.Now use a stick blender or food processor to blend. If you don’t have one, finely chop the herbs and mix well with a wooden spoon
- Place the tomatoes in a baking dish and add a pinch of uncooked rice in the bottom of each one.*This helps absorb excess moisture while baking.
Pack the meat mixture into each tomato. For any protruding meat, smooth into a dome shape with a spoon or knife.
Sprinkle each filled tomato with grated parmesan cheese.
- Place the tomato hats on top and drizzle the tops with a little olive oil.Now bake in the preheated oven for 45 minutes to 1 hour until they are golden brown and serve with rice.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World’s website can be found at Any syn values are personal estimates and not verified by Slimming World.
Notes
-
- Salt the insides of the hollow tomatoes so you can leave them to drain excess moisture during the remaining prep time
-
- Add a pinch of uncooked rice to the bottom of each hollow tomato before filling with meat. This helps absorb excess moisture while baking and prevents the meat from turning soggy
-
- For a professional presentation, try not to overcook them as the skins of the tomatoes will split
-
- Avoid using a rimless baking sheet as moisture can escape from the tomatoes while cooking
-
- Any tomato juices that leek into the baking tray tastes very sweet and delicious. You could scatter some courgettes, aubergines, and other vegetables around the tomatoes to soak up the flavours while roasting
-
- Choose large ripened tomatoes with a firm flesh that will hold well during cooking and easy to hollow
-
- If you find you have far too much stuffing for your tomates farcies, you can either use more tomatoes, or bake the excess in the tin around the tomatoes themselves
Nutrition
Calories: 418kcalCarbohydrates: 31gProtein: 18gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 78mgSodium: 628mgPotassium: 1157mgFiber: 6gSugar: 12gVitamin A: 3778IUVitamin C: 65mgCalcium: 151mgIron: 3mg
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