All Vegetable Tomato Farcie

All Vegetable Tomato Farcie

Prep Time

 

Cook Time

 

Serves

4 people
All Vegetable Tomate

Here’s a great recipe from Chef Franck Pontais. The trick is to always use fresh, seasonal ingredients. That’s what makes this simple and delicious tomato side dish a feast for the senses!

 

Ingredients

  • 4 beef tomatoes per serving
  • 1 small Aubergine
  • 2 medium courgette
  • 1/2 bunch spring onions
  • 1 clove garlic
  • 1 tablespoon chopped chive
  • 1 tablespoon olive oil
  • 1 teaspoon tomato concentrate
  • 150 ml vegetable stock
  • 2 pinches Maldon salt
  • Cracked black pepper 1 pinch

Preparation

  • 1 Slice the top of the beef tomato and then replace it.
  • 2 Put the tomatoes on a baking tray, drizzle with olive oil and bake for 10 to 12 minutes at 220C .
  • 3 Once cool, scoop out the tomatoes and put the flesh in a saucepan with the vegetable stock, chopped garlic and tomato concentrate.
  • 4 Bring to simmer and blitz the mix with a hand blender.
  • 5 Pass the tomato sauce through a sieve and season to taste.
  • 6 Wash and cut the aubergine and the courgette into cubes.
  • 7 Drizzle some olive oil in a saucepan and cook the aubergine first for a minute or two
  • 8 Add the diced courgette and cook cover for a further 2 minutes.
  • 9 Add the chopped spring onions and some of the chives.
  • 10 Season to taste.
  • 11 Fill the tomato with the vegetable mix and reheat in the oven for 15 minutes at 175C.
  • 12 Sprinkle the rest of the chives on top of each tomato and serve hot with the tomato sauce.

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