All Vegetable Tomato Farcie

All Vegetable Tomato Farcie

Prep Time


Cook Time



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!



  • 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


  • 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.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC