Hello Amanda. Marmande tomatoes are a wonderful beefsteak variety with a rich, slightly tart flavor and sturdy cell structure, making them exceptionally versatile for everyday home cooking.
Because they have thick walls and hold their shape well under heat, they excel in several homestyle preparations that require nothing more than basic pantry staples.
First, stuffed baked tomatoes (Tomates Farcies). Marmande is the traditional French choice for stuffing. Slice off the top stem end, scoop out the interior seeds and flesh with a spoon, and reserve everything you scoop out. Season the cavity with a pinch of salt and turn upside down on paper towels for 10 minutes to drain excess moisture. Fill the cavity with seasoned ground meat, leftover cooked rice, breadcrumbs, minced garlic, and herbs. Bake uncovered in a baking dish at 375 degrees Fahrenheit (190 degrees Celsius) for about 35 to 45 minutes until the filling is cooked through and the tomato skin is tender and slightly blistered.
Second, slow sheet-pan roasting. If you want to preserve a large batch, slice the tomatoes into thick wedges, toss with olive oil, salt, black pepper, and whole crushed garlic cloves, and arrange them in a single layer. Roast at 325 degrees Fahrenheit (165 degrees Celsius) for about 60 to 75 minutes. The low heat concentrates their natural sugars and mellows the acidity. You can eat these as a side dish, blend them into a rich soup, or freeze them in containers for later use.
Third, a simple homestyle pan sauce. Roughly dice the tomatoes into one-inch pieces. Heat two tablespoons of olive oil in a wide skillet over medium heat, add sliced garlic or diced onion, and cook until fragrant. Add the tomatoes with a generous pinch of salt. Cook over medium-high heat for 12 to 15 minutes, stirring occasionally and crushing the pieces with a wooden spoon. Because Marmandes are meaty and relatively low in water, they thicken into a hearty pasta or grain sauce much faster than standard round tomatoes.
To minimize waste, chop the reserved pulp from the stuffed tomatoes and add it directly into your pan sauce or freeze it in ice cube trays. If any tomatoes are already getting very soft, wash and freeze them whole in a freezer bag. When thawed under warm running water, the skins will slip right off, and they will be ready for stews or sauces.
