Tomates Farcies à l’Ancienne
Old-Style Stuffed Tomatoes

with Jambon de Paris - French Style Ham

1/2 cup Onion, chopped
2 Tbsp Vegetable Oil
1/2 cup Parsley, chopped
1 clove Garlic, chopped
5 Tomatoes, large, ripe but firm
3/4 lbs Jambon de Paris, French Style Ham
2 slices White Bread
1 Egg
3/4 cup Bread Crumbs

1. In a pan, sauté the onion in vegetable oil until a nice golden color is obtained. Add the parsley and garlic and let cook for one minute. Empty the pan’s contents in a bowl.
2. Remove the stems from the tomatoes and cut the tops off about 1/2” down to make a nice “hat”. Using a spoon, empty the tomatoes and set the pulp aside.
3. With a food processor, chop the ham, white bread and pulp, down to the size of a grain of rice.
4. Mix the chopped ham, bread and pulp with the sautéed onions. Add the egg to complete the stuffing.
5. Arrange the tomatoes on an oiled baking sheet; sprinkle them with salt and pepper. Make four balls with the stuffing, roll the balls in bread crumbs and stuff them into the tomatoes. Cover the tomatoes with their “hats”.
6. Cook in the oven for 40 minutes (350 F).

5 Servings. Adjust amount of ingredients to fit size of party.