Tomates farcies: vegetarian & beef stuffed tomatoes, bonus quinoa salad
Beef second courses
if you follow my blog you know by now how much i love tomatoes. i have for as long as i can remember. as a kid, if we were having something i didn't like for dinner, i would just chop up a tomato and eat it with white rice (didn't know about the no-no carbs back then) or flat bread (same thing) or bite in to a whole salted tomato or two! there are always ripe tomatoes sitting in a bowl on my kitchen counter- i never refrigerate them-i was told by a local chef a few years ago that it changes their chemistry (and flavor). when my son visited his friend's grandparents in the french country side a few years ago, he came home raving about the incredible stuffed tomatoes he'd been served. naturally, i made my own version for him with ground beef and rice (persian style)...he liked them, but they were nothing like the tomates farcies he'd tasted in france. when i came across these amazing organic tomatoes at the market (they are in season and i am so happy) yesterday, i decided to make "tomates farcies". i also made an experimental vegetarian version with quinoa and fennel which was arguably better than the meat variety. some of us had three or four (!!) of these...it was a successful dish.
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