How to make
The tomatoes are washed under running water. Cut off the top lid, keep it, set it aside, until you will need to use it.
Clean the pulp of the tomatoes with a small spoon and keep it, until use.
The tomatoes are salted inside and turned over onto a household cotton towel to drain, about 20-30 minutes.
Pour the breadcrumbs into a bowl, add the tomato pulp, mix well to completely moisten the mixture. If the pulp cannot be torn well, a blender can be used briefly.
Cut the shallots into small cubes. Grate the garlic, cut the mushrooms into small cubes, as well as the prosciutto.
In a heated pan with olive oil, stew the prosciutto, add the mushrooms, stir for a few minutes and add the garlic and chopped shallots. Cook everything for a few minutes, or until the mixture is dry, about 7-10 minutes, by stirring constantly or tossing the mixture in the pan.
The minced meat is mixed and seasoned with salt and black pepper.
In a large bowl, mix the mushroom mixture, the soaked bread in the tomato pulp and add the minced meat. Mix everything, until a homogeneous mixture is obtained.
The tomatoes are stuffed, but so that there is a formed tip. Arrange them in a baking pan, pour 1 tbsp. of melted butter.
Bake at 360°F (180°C) for about 25 minutes without the lids, remove them from the oven, place the lids on them and bake for another 25 minutes.
When serving, the stuffed tomatoes are sprinkled with lemon juice and chopped parsley.
The Stuffed Tomatoes - Farcies are ready.
