Stuffed Tomatoes Recipe
I have made this dish twice now and I am still craving more of it. I love it, love it, love it. My husband likes it and Charlie eats it as well!!!
Here is the recipe from the "French Kids Eat Everything" cookbook. If only the U.S. cooked something like this everyday!
Stuffed Tomatoes
Tomates Farcies (Stuffed Tomatoes)Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4 small adult (or older child) servings
This is one of our family's favorite recipes. Tomates farcies (stuffed tomatoes) are both filling and fun. The tomatoes are hollowed out and stuffed (in this case, with a savory ground beef mixture called "farce"), and then baked to perfection. The farce peeks out of the tomatoes in a coquettish sort of way, and the children love lifting up the tomato "hats" to see what lies underneath. Served with something that can absorb the delicious juices (rice and couscous are our favorites), this is a complete and easy, tasty meal.
INGREDIENTS
2 tablespoons olive oil
1 small onion, minced
1/2 pound ground beef
4 large tomatoes
1/3 cup bread crumbs
1/4 cup grated Parmesan
Optional: 1 minced red or yellow pepper, 2 teaspoons diced fresh parsley and/or oregano, salt, pepper
PREPARATION
1. Preheat the oven to 375 degrees F.
2. In a large skillet, heat the olive oil over low heat. Add the onion and saute until golden brown, about 5 minutes. Increase the heat to medium-high, quickly add the ground beef, stir vigorously for 1 minute, and lower the heat to medium-low. Simmer the meat until thoroughly cooked, about 6 to 8 minutes.
3. Meanwhile, prepare the tomatoes. Slice off the tops and set them aside, then hollow out the insides of the tomatoes with a small spoon, reserving the flesh and pulp in a bowl. Turn the tomatoes upside down on a plate to allow the juices to drain. Chop the tomato insides and add them to the simmering beef mixture. (Optional: Add diced red or yellow pepper along with the tomatoes.)
4. Combine the breadcrumbs, herbs, and spices in a mixing bowl. (I use a little parsley and oregano, salt and pepper, but my sister-in-law uses paprika. Get creative!)
5. Add the breadcrumb mixture to the meat in the skillet and stir thoroughly. Spoon the resulting mixture (the "farce") into the tomato "bowls." Sprinkle with Parmesan. Put the tops back on the tomatoes.
6. Place the tomatoes in a baking dish and bake for 20 to 25 minutes. Cool for 5 minutes before serving.
Tip: This dish can easily be prepared in advance and stored in the fridge until ready to bake. If you put the tomatoes straight into the oven from the fridge, you'll need to increase the baking time to 25 or 30 minutes
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/04/french-kids-eat-everything-rec.html#ixzz26qdRxUu1
Here is the recipe from the "French Kids Eat Everything" cookbook. If only the U.S. cooked something like this everyday!
Stuffed Tomatoes
Tomates Farcies (Stuffed Tomatoes)Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4 small adult (or older child) servings
This is one of our family's favorite recipes. Tomates farcies (stuffed tomatoes) are both filling and fun. The tomatoes are hollowed out and stuffed (in this case, with a savory ground beef mixture called "farce"), and then baked to perfection. The farce peeks out of the tomatoes in a coquettish sort of way, and the children love lifting up the tomato "hats" to see what lies underneath. Served with something that can absorb the delicious juices (rice and couscous are our favorites), this is a complete and easy, tasty meal.
INGREDIENTS
2 tablespoons olive oil
1 small onion, minced
1/2 pound ground beef
4 large tomatoes
1/3 cup bread crumbs
1/4 cup grated Parmesan
Optional: 1 minced red or yellow pepper, 2 teaspoons diced fresh parsley and/or oregano, salt, pepper
PREPARATION
1. Preheat the oven to 375 degrees F.
2. In a large skillet, heat the olive oil over low heat. Add the onion and saute until golden brown, about 5 minutes. Increase the heat to medium-high, quickly add the ground beef, stir vigorously for 1 minute, and lower the heat to medium-low. Simmer the meat until thoroughly cooked, about 6 to 8 minutes.
3. Meanwhile, prepare the tomatoes. Slice off the tops and set them aside, then hollow out the insides of the tomatoes with a small spoon, reserving the flesh and pulp in a bowl. Turn the tomatoes upside down on a plate to allow the juices to drain. Chop the tomato insides and add them to the simmering beef mixture. (Optional: Add diced red or yellow pepper along with the tomatoes.)
4. Combine the breadcrumbs, herbs, and spices in a mixing bowl. (I use a little parsley and oregano, salt and pepper, but my sister-in-law uses paprika. Get creative!)
5. Add the breadcrumb mixture to the meat in the skillet and stir thoroughly. Spoon the resulting mixture (the "farce") into the tomato "bowls." Sprinkle with Parmesan. Put the tops back on the tomatoes.
6. Place the tomatoes in a baking dish and bake for 20 to 25 minutes. Cool for 5 minutes before serving.
Tip: This dish can easily be prepared in advance and stored in the fridge until ready to bake. If you put the tomatoes straight into the oven from the fridge, you'll need to increase the baking time to 25 or 30 minutes
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/04/french-kids-eat-everything-rec.html#ixzz26qdRxUu1
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