To celebrate Bastille Day, we’re stuffing summer tomatoes with ground beef to create the quintessentially French tomate farcies. This recipe is perfect to serve at a party on a balmy evening with super-ripe summer tomatoes and is much more impressive than it is complicated. Your guests will never guess how easy it was to whip up.

In France, the dish is usually cooked at home — you won’t find it on restaurant menus — or you can pick up a couple from local butchers. Use the leftover tomato flesh to make the best basic tomato sauce. 

This recipe is from the Sunday Supper repertoire.