French-Style Stuffed Tomatoes (Tomates Farcies)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is often cheaper.

Slice off the tops of the tomatoes and scoop out the insides, reserving the pulp.

Flip the hollowed tomatoes upside down on paper towels to drain.

In a frying pan, melt butter and sauté shallots and garlic until fragrant and softened, then let cool.

Remove the casing from bratwurst sausage and place the sausage in a bowl.

Add cooled shallots, garlic, chopped parsley, herbs de Provence, egg, bread crumbs, kosher salt, and black pepper to the sausage; mix well.

Pour olive oil over the base of a casserole dish and add long grain rice, mixing to coat the rice in oil.

Add reserved tomato pulp, white wine, water, and salt to the rice; mix well and spread into an even layer.

Season the inside of the tomatoes with kosher salt and black pepper.

Roll the sausage mixture into balls and stuff each tomato, placing the tops back on.

Place the stuffed tomatoes over the rice in the casserole dish, spacing them evenly.

Preheat the oven to 400°F (204°C) and bake for 40-45 minutes until tomatoes are soft and sausage is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens