Thursday, March 21, 2013

I made Stuffed tomatoes!

I found this recipe in a magazine several months ago. It looked interesting and was anxious to try it for something different for our meal.  I found some nice looking tomatoes today.  If you look hard you can find them!  I thought you would enjoy the recipe and the pictures..  A sausage bread stuffing is a delightful touch.  We loved it!!!..












Hollowing out the tomato was easier than I thought it would be!  Make sure tomatoes are FIRM to the touch..They'll be easier to hollow out.

Very easy...Just cut around inside edge like you would a grapefruit.. careful not to cut through tomato

Add a basic salad and you have a nice light meal




4 large tomatoes
4 ounces loose sausage
2 tablespoons butter
1 small yellow onion
1 stalk celery, diced
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh oregano
2/3 cup chicken broth
1 ½ cups stale bread
salt and pepper to taste
1 cup shredded mozzarella

Heat oven to 400 degrees..  Coat 13 x9 inch pan with cooking spray..  Slice the tops off each tomato carefully only enough to create a wide opening at the top of each..  Use a spoon or melon baler to careful scoop out he inside of each tomato..(scoop like you’d scoop a pumpkin) Arrange the tomatoes in a prepared baking dish..  set aside

In a large skillet over medium heat, cook the sausage until browned about 5 minutes..  Add the butter, onion celery and garlic..  then cook until the onion is soft and beginning to brown..  add the rosemary, oregano and bread and cook for another 2 minutes.

Stir in the broth and season with salt and pepper.  Scoop filling into hollowed out tomatoes. Bake for 20 minutes or until tomatoes are soften and the top of the stuffing is toasted..  Sprinkle with cheese and cook for another 5 minutes or until cheese is melted and started to brown. Happy Cooking!  





8/19/11

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