Stuffed Tomatoes

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  • Yield: 4 pcs
  • Serving: 4
  • Prep time: 5 m
  • Cook time: 37 m
  • Ready in: 42 m
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This is a fabulous recipe to help use some of those beautifully ripe tomatoes in your garden. If you use extra large tomatoes you may want to add in a little more (sausage, bread and/or cheese) when making the filling. Using a homegrown tomato with a lot of flavor just makes this recipe. I like to use large cupcake baking cup liners to help hold the tomato upright on the pan. I hope you will enjoy this recipe as much as we have!

Ingredients

Nutrients

Calories
349.1
Calories from Fat
211 g
Total Fat
23.5 g
Saturated Fat
10.4 g
Cholesterol
78.8 mg
Sodium
688.5 mg
Total Carbohydrate
17 g
Dietary Fiber
3.4 g
Sugars
7.1 g
Protein
18.3 g

Step by step method

  • Step 1

    Preheat oven to 400 degrees F.

  • Step 2

    Coat cooking pan large enough to hold tomatoes with cooking spray (or use cupcake baking cups to hold tomatoes in pan).

  • Step 3

    Slice top off tomatoes large enough to remove inside (about top third or less. You want to be able to fill the tomato easily).

  • Step 4

    Remove inside of tomato with spoon or melon baller. I find a grapefruit spoon with serrated edges works well for this.

  • Step 5

    Arrange tomatoes in pan secured in baking cups if using; set aside.

  • Step 6

    In a large skillet over medium heat brown sausage, stirring to crumble (about 5 mins).

  • Step 7

    Add butter, onion, celery and garlic and continue cooking until onion softens, stirring occasionally (3-5 mins).

  • Step 8

    Add rosemary, oregano and bread. Cook and stir 2 more minutes.

  • Step 9

    Add in chicken broth, mozzarella cheese and season with salt and pepper.

  • Step 10

    Fill tomatoes with sausage mixture.

  • Step 11

    Bake for about 20 minutes, or until tops are browning and tomatoes are softened.

  • Step 12

    Sprinkle with grated Parmesan Cheese and cook another 5 minutes, or until cheese has melted.

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