Tomato farcies

Have you ever had a farcie? If you haven't, you seriously dont know what you're missing out on!

I was first introduced to these little babies by frenchie and have fell hard for it ever since. The sight of plump, juicy, tomatoes stuffed to the brim with herbed pork mince sitting in the oven, happily dribbling juices all over themselves is enough to make any bosom sigh. What a clever way to sneak in vegetables into your diet too I might add :)

Please forgive the poor lighting in my photos - I took them at night, and probably in a rush too since I was rather famished couldn't wait to sink my teeth into them. We paired them with basmati rice topped with a good dollop of salted butter. Simple but oh so good.

Tomato Farcies
L'ingredients:
Beefsteak tomatoes (any big tomato will do, preferably one that has a stable butt)
Pork mince (enough to fill the tomatoes with)
A bunch of fresh rosemary leaves
Salt and pepper to taste

Method:
1. Preheat the oven to 400F. Wash the tomatoes, cut off the tops and reserve. Using a spoon, carefully spoon the inside of a tomato and set aside. Repeat for remaining tomatoes.
2. In a bowl, season the pork with salt and pepper to taste as well as the rosemary.
3. Take a handful of pork and stuff the tomato shells with it. When it has been filled to the brim, place the cap back on. Repeat until all the tomatoes are done.
4. Placed the capped tomatoes into a casserole dish and pour a little water in the base so the tomatoes can retain their juiciness. Add a good dash of olive oil over the tomatoes and place in the oven.
5. The cooking process should take around half an hour, depending on the size of the tomatoes. In between cooking, open the oven and baste the tomatoes with the juices. When the pork is cooked, remove from the oven and serve warm.