Tomates farcies or stuffed tomatoes are a classic French dish and relatively simple to prepare. However, I’ve changed the traditional recipe by removing onions and garlic. Why? Onions and garlic can cause intestinal irritation and inflammation, especially for those with irritable bowel syndrome (IBS), Crohn’s disease, colitis or other pathologies related to the gut.
Here is my recipe for the stuffed tomatoes. I enjoy adding a kick to most of my recipes-hence the cayenne pepper you will often see in most of my recipes. Feel free to remove and replace with black pepper or seasonings of choice. This can also easily be made vegetarian by using quinoa, rice, or mushrooms. Enjoy this hearty fall dish!
Stuffed TomatoesPrint Recipe
- 3/4 pounds of ground beef
- 2 carrots, finely diced
- 4 large heirloom tomatoes
- 1/2 cup of chopped walnuts
- 1 tablespoon of dijon mustard
- 1/2 freshly squeezed lemon
- 1/2 tablespoon of cayenne pepper
- 1/2 cup of freshly chopped parsley
- 1/4 cup of parmesan cheese
- Salt and pepper
- Preheat the oven to 450 degrees. Prep the tomatoes by cutting the tops off and emptying the contents. Keep the tomato flesh to add later.
- In a medium-sized pan, add the diced carrots with a drizzle of olive oil on medium heat. Lightly toast the carrots, then add the beef. Once lightly browned, add the tomato flesh from the previous step. Let simmer until juice has reduced, then add the cayenne, lemon juice, mustard and walnuts. Mix thoroughly, then right before placing the mixture in the tomatoes, add almost all the parsley. Set some aside for garnishing.
- Sprinkle with some parmesan cheese and bake in the oven for 15 to 20 minutes or until the cheese is melted and lightly browned.
- Let rest for 5 minutes before serving. Top with the remainder of the parsley.