The elusive recipe for tomates farcies

I have written before about tomates farcies, stuffed tomatoes. We used to buy them from the charcuterie when we were on holiday in the south of France as students, camping near Menton on the Italian border. idyllic, magical times. I have had stuffed tomatoes since, and made them since, but I have never managed to make them like the ones we bought in Menton and Nice. I can’t even properly remember what they were like… but I do remember that the stuffing was very soft, was very flavoursome, didn’t have recognizable pieces of vegetable – no slices of onion or pepper for example.

I guess in reality, those tomates farcies were a treat for us; we were students with very little money and lived on whatever was cheapest, pasta, rice, vegetables and lots of French bread. Just occasionally we would go to the charcuterie and get something a little special, some saucissson sec, some paté, some olives… So I guess eating those delicious things in the lovely warm Mediterranean sunshine, drinking wine and being young and free, everything tasted special. I also think that those tomatoes would have been grown locally, no doubt an old favoured variety, maybe in the back garden of the charcuterie, they would have ripened in the hot sun and be full of flavour.

I’ve been looking for recipes… and here are just a few… They all involve the same process, mix the stuffing ingredients together, cut the top or chapeau off the tomato and take out the pulp, fill with stuffing mix and cook… I wonder which I should try?


  • 4 big tomatoes or eight small ones
  • 500 g sausage meat
  • 3 little onions
  • 2 cloves of garlic
  • thyme
  • parsley
  • butter
  • salt and pepper


  •  14 tomatoes
  • 2 onions
  • 40 g butter
  • 600 g sausage meat
  • 300 g minced beef
  • 1 colve of garlic
  • 2 cl olive oil
  • 6 pinches of salt
  • t turns of the pepper mill


  • 4 large tomatoes
  • 1 courgettes
  • 1 yellow pepper
  • 1 onion
  • 1 clove of garlic
  • 150 g minced veal
  • 100g quinoa
  • 1 bunch of basil
  • 2 cl olive oil
  • 3 cl mayonnaise
  • salt and freshly ground pepper


  • 30 g chopped onion
  • 1 shallot
  • 2 slices of ham
  • 50 g uncooked rice
  • 200g minced veal
  • salt and pepper
  • parsley and chives
… and for something different:
  • 2 tomatoes
  • half a cann of tuna
  • a coffee spoonful of mayonnaise
  • some feta cheese

One Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.