Entrée: France – Tomates Farcies (Stuffed Tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large tomatoes (tops cut off and cores scooped)
1 cup (100 g) white bread, to make breadcrumbs
1 cup (100 g) grated cheddar cheese
1 cup (70 g) oyster mushrooms, finely chopped
1 / 2 cup (60 g) carrot, finely diced or grated
2 cloves garlic, minced
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) lemon zest (optional)
Salt, black pepper, dried herbs (oregano or thyme) to taste

Show original ingredient measurements

4 large tomatoes (tops cut off and cores scooped)
1 cup (100 g) white bread, to make breadcrumbs
1 cup (100 g) grated cheddar cheese
1 cup (70 g) oyster mushrooms, finely chopped
1 / 2 cup (60 g) carrot, finely diced or grated
2 cloves garlic, minced
2 tbsp (30 ml) vegetable oil
1 tsp lemon zest (optional)
Salt, black pepper, dried herbs (oregano or thyme) to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Tear white bread and pulse or dry and pulse to make coarse breadcrumbs; set aside.
2. Heat 1–2 tbsp (15 to 30 ml) vegetable oil in a pan; sauté garlic, chopped oyster mushrooms and carrot until softened and lightly browned. Stir in breadcrumbs, grated cheddar, lemon zest, salt, pepper and herbs; moisten with a splash of water or a drizzle of oil if too dry.
3. Stuff each hollowed tomato with the mushroom-breadcrumb mixture, place in a baking dish, drizzle with a little oil.
4. Bake 25–35 minutes until tomatoes are tender and filling is golden on top. Serve hot.

---

1. Preheat oven to 375°F (190°C). Tear white bread and pulse or dry and pulse to make coarse breadcrumbs; set aside.
2. Heat 1–2 tbsp vegetable oil in a pan; sauté garlic, chopped oyster mushrooms and carrot until softened and lightly browned. Stir in breadcrumbs, grated cheddar, lemon zest, salt, pepper and herbs; moisten with a splash of water or a drizzle of oil if too dry.
3. Stuff each hollowed tomato with the mushroom-breadcrumb mixture, place in a baking dish, drizzle with a little oil.
4. Bake 25–35 minutes until tomatoes are tender and filling is golden on top. Serve hot.

---