Trish Deseine’s Tomates Farcies

A simple supper to try while tomatoes are at their best …


Good old French tomates farcies are always a delight in summer when tomatoes are at their best. My friend Pierrik makes the best I’ve ever tasted and I’ve managed to wheedle the recipe from him for you.

For 4

15 minutes preparation 

35 – 45 minutes cooking 

1kg sausage meat

2 big onions, peeled, chopped

1 tablespoon oil

5 or 6 tablespoons chopped curly parsley (a large bunch)

2 egg yolks

4 slices white bread soaked in milk

4 tablespoons breadcrumbs

2 teaspoons Worcestershire sauce

4 or 5 drops Tabasco

Salt & pepper

Heat the oven to 180°C. Sweat the onions in a large pan.

Put all the ingredients in a large bowl. Add the onions and mix well.

Slice the tops off the tomatoes. Empty the tomatoes, taking care not to pierce the outer skin. Chop the flesh and add it to the meat mixture.

Stuff the tomato cavities without pressing too much. Place them snugly in a roasting tin, sprinkle the breadcrumbs on top, put the little ‘hat’ back on and roast for 35 – 45 minutes.

Serve hot with rice.


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