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Tomates Farcies

Tomates Farcies 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2014 Aug 20, 2014

This French-style stuffed tomato is full of hearty beef (making it a good use for leftover pot roast) and fresh vegetables. It's cold, crisp and refreshing.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 4 large heirloom or beefsteak tomatoes
  • 1 1/2 cups chopped leftover pot roast
  • 1/4 cup seeded, chopped bell pepper (any variety; half yellow and half orange is good to use for color)
  • 1/4 cup seeded, chopped cucumber
  • 1/4 cup diced red onion
  • 2 ounces blue cheese
  • 1/3 cup regular or low-fat mayonnaise
  • 1/4 cup plain regular or low-fat Greek yogurt
  • Salt
  • Freshly ground black pepper
  • 2/3 cup plain panko bread crumbs
  • 2 1/2 tablespoons salted butter, melted
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Have a rimmed baking sheet at hand.

Cut the tops off of the tomatoes. Hollow out the insides, keeping the tomato flesh intact and discarding any woody parts and seeds. Arrange cut sides up on the baking sheet.

Dice the flesh and tomato tops (minus the stem areas) and place in a bowl, along with the meat, bell pepper, cucumber and onion. Crumble in the blue cheese; stir gently to incorporate.

Whisk together the mayonnaise and yogurt in a small bowl. Season lightly with salt and pepper. Pour the mixture over the tomato-meat stuffing mixture and stir gently to coat. Use that to fill each tomato, heaping it slightly over the edges.

Combine the panko, butter and Parmigiano-Reggiano cheese in a medium bowl, then spoon that mixture over each filled tomato. Sprinkle lightly with pepper, if desired. (You may have a bit of the crumb mixture left over.)

Broil for a few minutes -- just long enough to lightly brown the crumb topping but not long enough to cook or heat up the tomato.

Divide among individual plates; serve right away.

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Recipe Source

From Roy, Utah, cooking pals Joy Holfeltz and Shauna Harvey.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (1)

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Nutritional Facts

Calories per serving: 330


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 9g 45%

Cholesterol: 65mg 22%

Sodium: 570mg 24%

Total Carbohydrates: 16g 5%

Dietary Fiber: 3g 12%

Sugar: 6g

Protein: 23g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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