Tomates farcies

Recipe summaryClick image to view larger version

Tomates farcies

Category Starter
Serves 6
Preparation 15 minutes
Cooking 50 minutes

Rating: Rated 2.5 / 5 (2 ratings)

Go vegan: Replace the grated cheese with a vegan variety like Sheese or Redwood Cheezly.


  • 200g Camargue red rice
  • 1 glass vegetarian white wine
  • 6 ripe but firm large tomatoes
  • 1 onion, peeled and finely sliced
  • 350g finely chopped vegetables – red pepper, mushrooms, leek
  • 3 tbsp chopped fresh basil
  • 100g vegetarian Parmesan-style cheese, grated
  • 750ml hot vegetable stock
  • bouquet garni of bay, rosemary, thyme and oregano
  • 4 tbsp olive oil, plus extra for drizzling
  • 1 clove garlic, finely chopped
  • 1 tbsp tomato purée
  • handful of chopped fresh flat-leaf parsley


Stage 1

Preheat the oven to 200C/fan 180C/gas 6.

Stage 2

Cook the rice with the stock, wine and bouquet garni. Stir occasionally and simmer for about 
15 minutes until just cooked. Drain and set aside.

Stage 3

Meanwhile, cut a thick slice off the top of each tomato and reserve the tops. Scoop out the pulp, seeds and juice into a saucepan. Simmer the pulp for 15 minutes and then strain through a sieve, discarding the seeds.

Stage 4

Grease a baking dish with 2 tbsp of the olive oil and place the hollowed tomatoes in the dish.

Stage 5

To make the filling, gently fry the onion in a pan using the remainder of the olive oil, until soft and starting to caramelise. Add the garlic and fry for a minute before adding the vegetables with a little seasoning. Gently fry for 5 minutes and then add the tomato purée.

Stage 6

Cook for a few minutes and then mix with the rice, herbs and most of the cheese. Add the tomato juice, taste and season well.

Stage 7

Spoon the rice mixture into the tomatoes and sprinkle any leftover stuffing on the bottom of the dish. Drizzle with olive oil and the remaining cheese. Top with the reserved tomato slices.

Stage 8

Bake for about 20 minutes until the rice is heated through. Serve warm.


Tomates farcies


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth
Photography: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 318g
  • Fat: 14.5g
  • Saturated fat: 5g
  • Protein: 11.5g
  • Carbohydrates: 34.5g
  • Sugars: 6.5g
  • Fibre: 4.5g
  • Salt: 1.5g

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