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Tomates Farcies (Stuffed Tomatoes)

David Boulud customized by Marie Cook
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine French
Servings 4 Tomatoes


  • 4 Tomatoes
  • 1 tbsp Olive Oil
  • 1/4 cup Cremini Mushrooms Chopped
  • 1/2 Medium Onion Finely diced
  • 1/2 Medium Shallot Finely Diced
  • 2 tbsp Panko Bread Crumbs
  • 1/4 cup Heavy Cream
  • 1 lb Ground Pork
  • 1 tsp Parsley Dry
  • 1 tsp Basil Dry
  • 1 tsp Rosemary Dry
  • 1 tsp Thyme Dry
  • 1 small clove Garlic Minced
  • 1 tsp Salt
  • 1 Egg
  • 1 cup Shredded Swiss Cheese


  • Cut the tops off the tomatoes leaving about a 2" cap. With a small spoon scoop out and discard the seeds and pulp. Place upside down on a paper towel lined baking sheet and put them in the fridge to drain and cool. This is an important step, you want the tomatoes to be good and cold when you stuff them. If they are room temperature when you stuff them they will be over cooked before the filling is cooked through. 
    Heat up olive oil and saute the onion, shallot and mushrooms until they are tender, about 8-10 minutes. Add the garlic at then end and saute for a minute  or so to combine the flavors before you take it off the heat. Transfer to a plate and let them cool.
    In a medium bowl combine the bread crumbs and cream and let them sit for a few minutes so the bread crumbs absorb the cream. To this add the ground pork, onion mushroom mixture, spices, egg and cheese and mix well.
    Stuff the tomatoes with the pork mixture filling to about 1/2 inch above the top of the tomato. Place the stuffed tomatoes in a 9 X 9 baking dish and nestle the tops in among them.
    Bake at 300 degrees for 1 hour.