Tomatoes Farci
When I was little, I hated tomatoes in all forms except, of course, ketchup. As I’ve gotten older, they’ve grown on me. Tomatoes Farci sounds weird, but blame that on Megan. This is another dish she found in her travels in France. To me it’s just little meatballs inside of tomatoes, and how can that be bad?
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Cut the tops off the tomatoes and scrape out the insides with a spoon. Season the insides with salt and pepper and place on a baking pan.
Step 3
Peel the onion, chop into 1/8- to 1/4-inch pieces, and place in a large bowl. Tear the slices of bread into small pieces and add to the bowl along with the egg, ground beef, and Italian seasoning. Season with salt and pepper and mix with your hands until the ingredients are thoroughly combined. Roll the meat into 1-inch balls and place 5 or 6 inside each tomato. (You can just fill each tomato with the meat mixture, but they will take a lot longer to cook.) Bake for 35 to 40 minutes, until the meatballs are browned and firm to the touch.
Step 4
Meanwhile, place the water in a saucepan and bring to a boil. Add the rice, cover, and cook over low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes, or until all of the water is absorbed.
Step 5
To serve, place some of the rice on each plate and top with a stuffed tomato.
