There is a very traditional and rustic French dish called tomates farcies (stuffed tomatoes) that inspired me a few weeks ago. In the original recipe, firm red tomatoes are cut, cored and stuffed with meat, bread crumbs, onions, garlic, aromatic herbs. My new recipe, Tomates Farcies, takes a playful and unexpected twist on the stuffing. When served, the tomato looks like it has only been boiled and peeled. Only when our guests cut it do they discover “la farce”. In French this word has two meanings- stuffing and joke- which both apply here.