📍 Where this dish comes from: Basque Country (Pays Basque)
Discover the history of this region →
Discover the history of this region →
A French summer staple from every grandmother’s repertoire — large tomatoes hollowed and filled with a savory mixture of ground pork and herbs, baked until the tomatoes soften and collapse slightly around the fragrant filling, the juices concentrating into a natural sauce in the pan. Simple, satisfying, and entirely keto.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 8 large beef tomatoes
- 600 g ground pork (or beef/lamb)
- 4 garlic cloves minced
- 2 shallots finely diced
- 2 tbsp olive oil
- 3 tbsp fresh flat-leaf parsley chopped
- 1 egg
- 50 g Parmesan grated
- Fresh thyme
- Salt, pepper, pinch nutmeg
- 50 g Gruyère for topping Optional
Instructions
- Preheat oven to 190°C. Slice tops off tomatoes. Scoop out flesh and seeds, reserving both. Lightly salt tomatoes, invert on a rack 10 minutes.
- Roughly chop reserved tomato flesh.
- Cook shallots and garlic in olive oil 5 minutes. Add ground pork, cook until browned.
- Add chopped tomato flesh, herbs, nutmeg. Cook 5 minutes until most liquid evaporates.
- Off heat, stir in Parmesan and egg. Season generously.
- Fill tomatoes with the mixture, mounding slightly. Optionally top with Gruyère. Replace tomato lids.
- Bake 35–40 minutes until tomatoes are tender. Serve with pan juices.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 32g | Fat: 24g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- Tomatoes provide lycopene, which is thought to be more readily absorbed by the body when the tomato is cooked rather than raw.
- Ground pork provides complete protein and niacin, a B vitamin important for energy metabolism.
- Fresh herbs stirred into the filling contribute their own antioxidant compounds throughout the bake.
Pairs Well With
- Ratatouille Provençale
- Asperges Vinaigrette Dijon