Henry Harris: Tomates Farçies

Serves 4

Extracted from The Racine Effect by Henry Harris (Quadrille, RRP £40) Photography © Sam Nolan

There are two versions of tomates farçies: one in which rice and vegetables form the stuffing for the tomatoes and another that is stuffed with a combination of minced pork and veal with herbs and garlic.

Unsurprisingly, I prefer the latter option, as the meat juices combine with those from the tomatoes to form a wonderful savoury jus. The breadcrumbs help to retain a little of the cooking liquor and the cream adds a soft richness. These are at their best when served lukewarm on a sunny terrace, accompanied by a big salad and a chilled Provençal red.

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French

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Method

Preheat the oven to 170°C fan (375°F).

Cut the tops off the tomatoes and set them aside to use as ‘lids’ later. Carefully scoop out the pulp of the tomatoes, leaving the flesh layer attached to the skin. Keep the pulp.

Warm a generous splash of olive oil in a frying pan over a medium heat, then gently fry the shallots for 5 minutes, or until translucent and soft. Add the reserved tomato pulp and cook for a further 5 minutes. Now add the white wine, bring to a simmer and cook for 2 minutes. Season with salt and pepper, then transfer to a roasting tin.

Put the sausage meat and veal into a bowl along with the herbs, lemon zest, chilli, garlic, breadcrumbs and crème fraîche. Season with salt and pepper. To check you are happy with the seasoning, fry a teaspoonful of the meat and taste it.

Season the inside of the scooped-out tomatoes, then stuff them with the meat mixture, filling them proud of the brim. Place the lids back on top. Put them in the roasting tin with the white wine mixture. Cover tightly with foil and then cook in the oven for 30 minutes.

After 30 minutes, remove the foil and increase the oven temperature to 180°C fan (400°F). Cook for a further 10 minutes. If the wine looks as though it will evaporate completely, add a splash of water.

Remove the tomatoes from the oven and check that the meat is cooked through. The internal temperature should reach at least 72°C (162°F) when tested with a probe thermometer. Transfer to plates and serve with the pan juices spooned over the top or leave to rest and serve warmish.