Provençal Heirloom Tomato Farci with Saffron Basmati and Toasted Pine Nuts
Ripe, large heirloom tomatoes are hollowed and filled with a savory blend of herbed veal, roasted garlic, and sourdough crumbs, then slow-baked until tender and caramelized. Served atop a fragrant bed of saffron-infused basmati rice with toasted pine nuts, finished with a drizzle of emerald-green basil oil and micro-arugula. This dish balances the acidity of the tomato with the richness of the farci and the aromatic warmth of saffron.
Recipe
Cook Time: 1 hour 15 minutes
Servings: 6
Ingredients
- •6 large multi-colored heirloom tomatoes
- •1 lb ground veal
- •1 head roasted garlic, cloves mashed into a paste
- •2 cups fresh sourdough breadcrumbs
- •1/4 cup finely chopped flat-leaf parsley
- •2 tablespoons chopped fresh thyme
- •1 large egg, lightly beaten
- •2 shallots, finely minced
- •1/2 cup dry white wine
- •1 cup high-quality basmati rice
- •1.5 cups chicken stock
- •0.5 grams saffron threads
- •1/4 cup toasted pine nuts
- •1 cup fresh basil leaves
- •1/2 cup extra virgin olive oil
- •Kosher salt and freshly cracked black pepper
- •Handful of micro-arugula for garnish
Instructions
- 1Preheat oven to 375°F (190°C). Slice the tops off the heirloom tomatoes and set aside. Carefully hollow out the centers, removing seeds and pulp while keeping the shell intact. Lightly salt the insides and invert them on paper towels to drain for 15 minutes.
- 2In a large mixing bowl, combine the ground veal, roasted garlic paste, sourdough breadcrumbs, parsley, thyme, shallots, and egg. Season generously with salt and pepper. Mix by hand until just combined.
- 3Fill each tomato shell with the veal mixture, mounding slightly at the top. Place the tomatoes in a baking dish and pour the white wine around the base. Replace the tomato tops. Bake for 40-45 minutes until the meat is cooked through and the tomatoes are tender.
- 4While tomatoes bake, rinse the basmati rice. In a small pot, bring the chicken stock and saffron to a simmer. Add the rice, cover, and cook over low heat for 15-18 minutes. Once cooked, fluff with a fork and fold in the toasted pine nuts.
- 5Prepare the basil oil by quickly blanching basil leaves in boiling water for 10 seconds, then shocking in ice water. Squeeze dry and blend with olive oil until vibrant green. Strain through a fine-mesh sieve.
- 6To serve, create a bed of saffron rice on each plate. Place a warm stuffed tomato in the center. Drizzle the basil oil around the plate and garnish with micro-arugula.
Like this meal idea?