I am a Francophile (one who admires all things French). I also love finding ways to use tomatoes and late summer produce. Tomates Farcies is a typical Provençal recipe using ripe tomatoes and breadcrumbs. The traditional recipe uses meat; but I find that lentils and mushrooms are a great alternative and have all the flavor! As with all things French, this dish is a delight to the eyes as much as it is delicious. This dish is often served with rice, so you can make that while the tomatoes are cooking. Enjoy!
Directions
Preheat oven to 350F and set rack to the middle of the oven. Cut the tops off of the tomatoes, keeping the tops aside, and scoop out the tomato flesh with a spoon or melon ball scoop. Sprinkle the inside of the tomatoes with a little salt and pepper and set aside or place in the refrigerator until ready to stuff. Finely chop the mushrooms, then add the olive oil to a large pan on medium heat. Cook the mushrooms for a few minutes until they start to brown slightly. Add in the garlic and cook for another few minutes, then turn off the heat. Next add the lentils, breadcrumbs, thyme, basil, parsley, milk and salt. Stir to combine. If it seems too dry, add a little more milk if needed.
Fill the tomatoes with the mixture and place the tomato tops on top of the stuffing. Optional, you can drizzle the tops with a little olive oil. Bake for about an hour or so, or when the tomato tops are wrinkled. Serve with rice. Store remaining tomatoes in the refrigerator for up to 3 days.
