French-Style Stuffed Tomatoes (Tomates Farcies)
This is one of my favourite French dishes! Juicy tomatoes stuffed with savoury sausage, all baked over rice. The perfect one pan meal :D
INGREDIENTS
6 medium size tomatoes (preferably with green stems still in tact)
1 tbsp butter
2 shallots, finely chopped
2 cloves of garlic, finely minced
1 lb ground sausage (plain/natural, bratwurst, or garlic)
1 tbsp, finely chopped parsley
1 tsp herbes de provence (Or fresh thyme/rosemary)
1 large egg
¼ cup breadcrumbs
3 tbsp olive oil
2 cups long-grain rice
2 tbsp white wine
4 cups water
Salt and pepper to taste
METHOD
Preheat oven to 400 degrees fahrenheit.
Cut the tops off the tomatoes, and using a spoon, scoop out as much of the flesh as possible. Chop the pulp into chunks. We’ll be using it later.
Place tomatoes upside down on a paper towel to drain.
Warm butter in a small saucepan and add shallots and garlic. Saute until softened, and then allow to cool.
Add sausage, cooled shallots, parsley, herbes de provence, egg, and breadcrumbs to a bowl. Season with salt and pepper to taste and mix to combine.
Pour 2 tbsp olive oil into the base of a medium size baking dish. Add rice, and mix to coat with olive oil. Then add reserved tomato pulp, white wine, water, and salt to taste. Mix to combine, and spread rice into one even layer.
Take drained tomato and season inside with salt and pepper. Roll prepared sausage into 6 equal balls and stuff into the tomatoes. Place tomato tops on top, and arrange the tomatoes on top of the rice.
Bake for 40-45 minutes. Keep an eye on the rice and add a little more water if necessary during baking.
Serve tomatoes with baked rice. Enjoy!