In French, farci means "stuffed." Tomato farci, made with ripe tomatoes from the garden, is a summer staple in the south of France. The farci are light and easy to digest, even in 100-degree heat. This is why we make them every summer in France when we have big family dinner parties. A drizzle of olive oil on top is the key to caramelizing the tomatoes and crisping their tops. We call the tops of the tomatoes chapeaux, which means "hat" in French, and it is expected that someone will try to steal your chapeau because they are so good! Olive oil and tomato juice combine to create a delicious sauce that ensures this dish never gets boring.
Large tomatoes, as many as you will want to serve - usually 1 per person
4 cloves fresh garlic (or more, to your liking), minced
1 medium onion, minced
1/2 pound minced pork
1/2 pound minced veal
Fresh parsley, about 1/4 cup
2 ounces of tomato paste
1/2 cup grated Parmesan cheese
3/4 cup breadcrumbs - fresh, if possible
Salt & pepper
Optional: 1/4-1/2 cup of white wine
Put about a teaspoon of olive oil in a baking dish and rub it around to coat the dish.
Cut off the tops of the tomatoes, about 1 1/2 inches down. Save the tops.
Using a spoon (a teaspoon, tablespoon, or a grapefruit spoon – all work well), hollow out the insides of the tomato and reserve the pulp.
Strain out the seeds and juice, and discard. Cut the pulp into small pieces. If you're in a hurry, you can include the seeds and the juice; it will be fine.
Arrange the tomatoes in the baking dish with the open side up.
Heat 1 to 2 tablespoons of olive oil in a frying pan and cook the onion until soft but not browned.
Add the minced garlic and cook for about a minute.
Add the meat and cook it until it is browned. While the meat is cooking, use a spatula to break it up so there are no large pieces.
Add the tomato pulp, tomato paste, and wine and cook for 5-10 minutes until well combined. The wine adds another layer of flavor, but you can skip it if you like.
Turn off the heat and add the parsley, bread crumbs, and Parmesan cheese.
Add sea salt & freshly ground pepper to taste. Mix well.
Spoon the mixture into the tomatoes, filling them to the top, and cover with the tomato tops.
Add some sprigs of fresh thyme to the tops if you have some.
Bake at 400° F for 35 to 45 minutes or until the tops are browned and caramelized.
If making ahead, cover with foil to warm.
If you have leftover farci filling, freeze it, and then you can make tomato farci very quickly. You can also use the stuffing for zucchini farci.
Souper Cubes freezer trays are convenient for freezing.
Tomato sauce in Souper Cubes
Zucchini and tomato farci.
