Tomates Farcies

Bonjour mes amis! I am constantly inspired by the rich culinary heritage of my beloved France. Today, I want to take you on a journey exploring the tomato, a humble fruit that has undeniably revolutionized French cooking. Bursting with vibrant colors and delightful flavors, tomatoes have become an indispensable ingredient in French cuisine, bringing a touch of joie de vivre to every dish. So, let’s dive into the fascinating history of tomatoes in French cooking and discover the secrets of their cultivation.

A Taste of History

Although tomatoes originated in South America, they found their way to Europe during the 16th century. However, in France, it took some time for tomatoes to truly establish themselves as a beloved culinary staple. Initially, they were viewed with suspicion and considered ornamental due to their resemblance to the poisonous “mandragore” plant. C’est incroyable! (It’s incredible!) It wasn’t until the 18th century that red gems began to grace French tables, thanks to the influence of Thomas Jefferson, who brought tomato seeds back to America from France.

Growing Tomatoes with Amour


To fully appreciate the exceptional taste of tomatoes in French cuisine, we must delve into their cultivation. French tomato farmers take great pride in nurturing these sun-kissed jewels. The terroir, or the unique combination of soil, climate, and geography, plays a crucial role in producing tomatoes of outstanding quality. Whether grown in Provence, Normandy, or the Loire Valley, chaque région (each region) imparts its own character to the tomatoes, making them a true reflection of their local environment.

Great French Recipes Using Tomatoes

Parsley. Hand drawn watercolor painting on white background.

Now let’s explore how tomatoes have woven their magic into our traditional dishes. Think of the classic Ratatouille, where tomatoes mingle with colorful vegetables, or the delightful Salade Niçoise, showcasing the harmonious blend of tomatoes, tuna, and olives. Not to forget the comforting appeal of a piping-hot bowl of Bouillabaisse, where tomatoes lend their sweetness to the flavorful fish stew. And who can resist the allure of the famous Provençal tomato tart, known as Tarte Tatin, with its flaky crust and luscious tomato filling?

As we celebrate the tomato’s journey from exotic outsider to beloved ingredient in French cuisine, let us savor the delightful marriage of flavors and colors it brings to our tables. The tomato is not just a fruit; it is a symbol of culinary evolution, blending seamlessly with the essence of French cooking. So, my friends, the next time you slice into a ripe, juicy tomato, remember the story it carries and the joy it brings. Bon appétit!

“Cuisine is the art of making each ingredient taste like itself.” – Fernand Point

A bientôt! Et bonne cuisine!

And now, chers lecteurs, without further adieu, that sublime French classic, Tomates Farcies.

A bientôt! Et bonne cuisine!

Stuffed Tomatoes

Tomates Farcies
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine French
Servings 4 people


  • 4 large tomatoes
  • 4 large Idaho potatoes
  • 1 ½ lbs breakfast sausage about 30 ounces
  • ½ bunch flat-leaf parsley
  • 1 onion
  • 1 C tomato sauce
  • bread crumbs
  • 2 tbsp butter
  • Olive oil
  • Sea salt
  • Salt and pepper


  • Heat the oven to 375 °F.
  • Wash and peel the potatoes. Dice them and place in a pot of water with a tablespoon of sea salt. Bring the pot to a boil and cook for about 12 minutes. Drain the potatoes but do not rinse them. Place in a large baking dish.
  • Wash and mince the parsley.
  • Peel and mince the onion.
  • Place a stockpot over medium heat. Drizzle a bit of olive oil in the pot and cook until lightly browned. Crumble the sausage, add it to the onions, cook covered for 5-8 minutes or until the sausage has lost its pink color.
  • While the meat and onion are cooking, wash and dry the four tomatoes. Cut the tops off the tomatoes. Taking care not to pierce the skin of the tomato, use a teaspoon to scoop out the seeds and interior membranes. Place the hollowed tomatoes on top of the cooked potatoes. Coarsely chop the seeds and interior membranes of the tomatoes.
  • Add the chopped tomatoes, parsley, and tomato sauce to the cooked sausage and onion. Simmer 15 to 20 minutes allowing the sauce to reduce. Season to taste.
  • Add ¼ of the tomato-sausage mixture to each hollow tomato. Top with breadcrumbs and a nob of butter. Add about 3 tablespoons of water to the potatoes. Sprinkle several additional nobs of butter over the potatoes. Cook in the preheated oven for 20 minutes.