Julia Child Stuffed Tomatoes Recipe

Julia Child Stuffed Tomatoes (Tomates Farcies) are a classic French summer dish that showcases ripe tomatoes at their peak. From Mastering the Art of French Cooking (pages 507-508), tomatoes are halved, seeded, salted, filled with a savory Provençal stuffing of garlic, herbs, olive oil, and fresh bread crumbs, then baked until golden.

Julia writes: “One of the most savory ways of serving tomatoes is à la provençale. These tomatoes go well with many things: steaks, chops, roast beef, lamb, roast or broiled chicken, broiled mackerel, tuna, sardines, herring, or swordfish.”

I make these all summer when tomatoes are perfect at the farmers market. They look impressive, taste incredible, and take only 20 minutes to prep. The secret is in the selection: firm enough to hold their shape, ripe enough to have flavor.

The key: Firm, ripe tomatoes and fresh bread crumbs. Not dried breadcrumbs from a can.

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Why You’ll Love This Recipe

• Quick and elegant: 20 minutes prep, 15 minutes bake.
• Make-ahead friendly: Assemble hours before, bake when ready.
• Peak summer showcase: Makes ripe tomatoes the star.
• Versatile pairing: Goes with meat, fish, eggs, or as a light main.
• Multiple stuffing options: Provençal, rice, mushroom, or meat.

Julia Child Stuffed Tomatoes Ingredients

From Mastering the Art of French Cooking, Vol. 1, pages 507-508. Serves 6 (12 halves).

For the Tomatoes:

• 6 firm, ripe tomatoes (about 3 inches diameter)
• Salt for draining
• Pepper

For the Provençal Stuffing:

• 1-2 cloves garlic, mashed
• 3 Tb minced shallots or green onions
• 4 Tb minced fresh basil and parsley (or parsley only)
• ⅛ tsp thyme
• ¼ tsp salt
• Pinch of pepper
• ¼ cup olive oil
• ½ cup fresh bread crumbs

For Baking:

• Additional olive oil for drizzling

How To Make Julia Child Stuffed Tomatoes

Step 1: Prepare the Tomatoes

1. Preheat oven to 400°F.
2. Halve crosswise: Cut through the equator, not through the stem.
3. Gently press out seeds and juice: Squeeze lightly over a bowl.
4. Salt the cavities: Sprinkle with salt to draw out additional moisture.
5. Invert and drain 10 minutes: Place cut-side down on a rack or paper towels.
6. Season with pepper.

Step 2: Make the Provençal Stuffing

7. Combine all filling ingredients: Garlic, shallots, herbs, thyme, salt, pepper, olive oil, and fresh bread crumbs in a bowl.
8. Mix well and taste: The mixture should be well-seasoned.

Step 3: Stuff and Bake

9. Fill each half generously: Spoon stuffing into tomato cavities.
10. Drizzle with olive oil.
11. Arrange in oiled pan: Don’t crowd. Give space for proper roasting.

(Can be prepared ahead to this point. Refrigerate until ready to bake.)

12. Bake 10-15 minutes: Upper third of oven. Done when tomatoes are tender but hold shape, and topping is golden.

Stuffing Variations

• Rice Stuffing: Add ½ cup cooked rice to the Provençal mixture. Mix with 2 Tb grated Parmesan. Increase baking time by 5 minutes.
• Meat Stuffing (Main Course): Brown ¼ lb sausage meat or ground lamb. Drain fat. Mix with bread crumbs, herbs, and beaten egg. Fill tomatoes generously. Bake 20 minutes.
• Mushroom Stuffing (Duxelles): Sauté ½ lb finely chopped mushrooms with shallots until dry. Mix with cream, herbs, and bread crumbs. Elegant vegetarian option.

Recipe Tips

• Firm but ripe: Overripe tomatoes collapse. Underripe lack flavor.
• Fresh bread crumbs essential: Make from fresh white bread, not dried. They absorb oil properly.
• Salt and drain: This step removes excess moisture that would make the dish watery.
• Don’t crowd the pan: Crowded tomatoes steam instead of roast.
• Watch carefully: The line between tender and collapsed is thin. Check at 10 minutes.
• Room temperature for best baking: If refrigerated, let sit 15 minutes before baking.

Tomato Selection

• Size: About 3 inches diameter, uniform for even cooking.
• Ripeness: Deep red, slightly firm. Should give slightly when pressed but not be soft.
• Peak season: Late summer tomatoes are best. Winter tomatoes lack flavor and won’t be as good.

Make-Ahead Strategy

Prepare through Step 11. Refrigerate up to 6 hours. Bake just before serving, adding 2-3 minutes if cold from refrigerator.

Serving Suggestions

• Arranged around a roast on a platter
• Alongside grilled steak or lamb chops
• With broiled fish
• As a side for egg dishes (omelettes, scrambled eggs)
• As a light vegetarian main course (2-3 halves per person)

How To Store

Refrigerator: Baked, covered, up to 2 days. Reheat at 350°F for 10 minutes.

Freezer: Not recommended.

Nutrition Facts

Per serving (2 halves with Provençal stuffing):

• Calories: 165 kcal
• Protein: 2g
• Total Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 5g
• Sodium: 200mg
• Cholesterol: 0mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, pages 507-508

– Claire