Tomates Farcies: Vegetarian & Beef Stuffed Tomatoe

Name: Tomates Farcies: Vegetarian & Beef Stuffed Tomatoes, Bonus Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetarian stuffed tomatoes; 1 cup cooked quinoa; 1 fennel bulb, finely minced; 2-3 scallions, finely sliced (or chopped chives); 1 small bunch flat leaf parsley, finely chopped; 1 small bunch chopped fresh dill; 6-8 ripe roma tomatoes, emptied (inside juices and softer pulp set aside); sea salt & freshly ground pepper to taste; 1-2 tablespoons extra virgin olive oil; french style tomates farcies with grass fed beef; 1 pound grass fed lean ground beef; 1 yellow onion, finely minced; 1-2 garlic cloves, finely minced; 8 large ripe tomatoes (heirlooms are good); 1 large bunch flat leaf parsley, finely chopped; Handful thyme sprigs (leaves); 1 small bunch fresh basil leaves; 3 tablespoons good quality bread crumbs; 2 tablespoons extra virgin olive oil; sea salt & fresh ground pepper to taste

Servings: persons

vegetarian stuffed tomatoes
1 cup cooked quinoa
1 fennel bulb, finely minced
2-3 scallions, finely sliced (or chopped chives)
1 small bunch flat leaf parsley, finely chopped
1 small bunch chopped fresh dill
6-8 ripe roma tomatoes, emptied (inside juices and softer pulp set aside)
sea salt & freshly ground pepper to taste
1-2 tablespoons extra virgin olive oil
french style tomates farcies with grass fed beef
1 pound grass fed lean ground beef
1 yellow onion, finely minced
1-2 garlic cloves, finely minced
8 large ripe tomatoes (heirlooms are good)
1 large bunch flat leaf parsley, finely chopped
Handful thyme sprigs (leaves)
1 small bunch fresh basil leaves
3 tablespoons good quality bread crumbs
2 tablespoons extra virgin olive oil
sea salt & fresh ground pepper to taste

1
1. combine the cooked quinoa with all of the chopped herbs, green onions, very finely chopped fennel, sea salt, pepper, and olive oil. finely chop up the tomato pulp that was set aside (from emptying the tomatoes earlier) and add to the mixture without too much of the juice.
2
2. carefully fill the tomatoes with the mixture, put the lids on loosely, and drizzle lightly with olive oil. bake in a 350 degree oven for 30 minutes. ** you can also add 2 tbs of good quality parmesan cheese to the mixture you fill the tomatoes with for additional flavor**
3
3. fresh QUINOA SALAD with fennel: after filling the tomatoes, you should have some mixture left over. add to this the lime juice, baby tomatoes, fennel greens, more chopped dill, and a dash of extra virgin olive oil. serve as a quinoa salad!
4
1. cut the tops off the tomatoes, then carefully empty the insides with the help of a small paring knife and a small spoon (be careful not to pierce them). save the softer pulp and juices from the insides in a bowl. allow the empty tomatoes to drain, and keep their lids near them.
5
2. in a heavy pot heat 1 tbsp olive oil, sautee the minced garlic and onions in the oil until softened and golden, then add and brown the beef with sea salt & pepper to taste. break up the beef pieces with a wooden spoon or spatula. chop up about 1/2 of the tomato pulp and add it with some of the juices to the browned beef and cook until the liquid is absorbed. turn off the heat, let the mixture cool slightly, then add all of the finely chopped herbs and mix well.
6
3. add about 3 tbs of good quality bread crumbs and combine well. taste for salt, and adjust.
7
4. with a spoon carefully fill the tomatoes with the mixture all the way to the top and cover loosely with their lids. place tomatoes tightly in a baking dish , drizzle lightly with olive oil, and bake in a 350 degree oven for about 40-45 minutes-up to an hour.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: vegetarian stuffed tomatoes, 1 cup cooked quinoa, 1 fennel bulb, finely minced, 2-3 scallions, finely sliced (or chopped chives), and more.

Yes, Tomates Farcies: Vegetarian & Beef Stuffed Tomatoes, Bonus Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomates Farcies: Vegetarian & Beef Stuffed Tomatoes, Bonus Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions