Photograph of the finished Tomates farcies

France · Cà chua nhồi thịt nướng lò

Tomates farcies

1 hr 40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 16
  • Photograph of Pork Pork 2.2 lb
  • Photograph of Beef Beef 1.1 lb
  • Photograph of Bread Bread 1.6 loaves
  • Photograph of Fresh milk Fresh milk 1 ⅓ cups
  • Photograph of Shallots Shallots 2
  • Photograph of Parsley Parsley 4.2 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Arborio rice Arborio rice 7.1 oz
  • Photograph of Olive oil Olive oil ⅔ cup

Method

  1. 1 Cut off the top of the tomato, hollow out the inside, and sprinkle salt into the cavity. Turn it upside down and let it drain for 20 minutes.
  2. 2 Draining the water completely is essential; if the fruit still has water in it, the pulp will be mushy and the tray will be full of water.
  3. 3 Soak the breadcrumbs in milk, then gently squeeze out the excess liquid and mix with minced meat, red onion, and egg.
  4. 4 Stuff the tomato with the filling and then close the lid.
  5. 5 Spread arborio rice around the base of the tomatoes in the tray so the rice absorbs all the juice that the tomatoes release.
  6. 6 Drizzle with olive oil, bake at 180 degrees for 55 minutes, and sprinkle with parsley.

With an appliance

  • Air fryer 1 hr

    Replace step 6: spray oil on the stuffed tomato skins, run the steamer at 195 degrees for 36 minutes and rotate the basket after 18 minutes; the flesh will set faster, larger tomatoes should be arranged in a single layer and divided into batches.

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