Tomates Farcies (Stuffed Tomatoes)

Another beautiful recipe from On Rue Tatin, Tomates Farcies uses the biggest, freshest tomatoes you can find. They turn a lovely golden brown in the oven and the flavors explode in your mouth.

Tomates Farcies

2 slices fresh bread

½ cup milk

4 lbs large, juicy tomatoes (you'll need at least 4 tomatoes)

Salt and pepper

2 tbsp olive oil

1 medium onion, minced

2 garlic cloves, minced

8 oz button mushrooms, diced

1 ¾ lbs lean ground pork

¼ c fresh tarragon, or 1 tsp dried

1 c flat-leaf parsley

2 large eggs

1. Preheat oven to 425 degrees.

2. Tear bread into pieces and place in bowl. Cover with milk, let sit 30 minutes.

3. Slice tops off tomatoes, reserve tops. Scoop seeds and most of pith from tomatoes and discard (don't poke holes in the tomatoes!) Lightly season the cavities with salt and pepper.

4. Heat oil over medium, add onions and garlic. Cook about 8 minutes, until translucent. Season with salt and pepper and transfer to medium bowl.

5. Add mushrooms to onion pan and cook until tender, about 5 minutes. Mix into onion bowl.

6. Add bread and milk to onion mixture, along with pork. Mince tarragon and parsley, then add to pork. 

7. Whisk eggs, then add them to pork. Blend thoroughly with your hands. Season with salt and pepper.

8. Evenly divide the mixture among the tomatoes, mounding if necessary. Place the tops back on the tomatoes and bake until they turn a deep gold and are baked completely through, about an hour. Remove and drizzle with pan juices.