Tomates Farçies (Sausage and Rice-Stuffed Tomatoes)
This French stuffed tomato recipe is filled with rice, sausage, and aromatics for a flavorful, seasonal summer dish.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 6 large ripe, juicy tomatoes (ideally homegrown or from a local farmer’s market)
- ½ cup (90g) white rice (uncooked)
- 8 ounces (225g) Italian sausage
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
- 1 tablespoon olive oil (plus more for drizzling)
- Kosher salt and freshly-ground black pepper
- Optional: a splash of dry white wine
Step by Step Instructions
Step 1
- Preheat your oven to 375°F (190°C).
Step 2
- Prepare the tomatoes. Slice off the tops, and set aside. Carefully scoop out the tomato pulp with a spoon or melon baller, leaving the walls about ¼ inch (½ cm) thick. Add the pulp to a medium bowl. If there are large chunks of pulp, roughly chop them or crush with your hands.
Step 3
- Now prepare your baking dish. Select a heavy casserole that will hold your tomatoes—ideally, they should fit snugly. Place the hollow tomatoes in the casserole dish, and lightly salt the insides.
Step 4
- To the medium bowl with the tomato pulp, add the uncooked rice, sausage, chopped onion, garlic, parsley, and 1 tablespoon olive oil. Season with salt and pepper to taste, and a splash of white wine, if using. Mix well to combine.
Step 5
- Fill each tomato about three-quarters full with the sausage-rice mixture (the rice will expand as it cooks). Replace the tops and drizzle lightly with olive oil.
Step 6
- Cover loosely with foil and bake for 90 minutes. Remove foil and bake 30 minutes more, or until the rice and sausage are fully cooked and the tops are browned.
Step 7
- Let the tomatoes sit for 10 minutes before serving. Stuffed tomatoes are excellent warm or at room temperature, especially with a bright green salad and fresh, crusty bread.
