SAUSAGE-AND-BASIL-STUFFED TOMATOES
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
- Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.
SAUSAGE STUFFED TOMATOES
Make and share this Sausage Stuffed Tomatoes recipe from Food.com.
Provided by OceanIvy
Categories Pork
Time 43m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Slice tops off tomatoes; scoop out centers.
- Throw out seeds and chop up centers.
- Set aside tops and centers.
- Moisten the bread crumbs with consommé.
- Cook garlic and onion in butter until soft.
- Mix garlic and onion together with sausage, crumbs, parsley, and tomato centers.
- Stuff tomatoes with the mixture and sprinkle bread crumbs on top.
- Dab with butter and add tomato tops.
- In lightly oiled dish, bake for 35 minutes and most of all enjoy!
STUFFED TOMATOES WITH SAUSAGE, CHEESE, AND BASIL RECIPE - (4.6/5)
Provided by á-4084
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Core tomatoes with a paring knife and cut a larger 2"-wide circle on top of each. Using a small spoon, scoop out insides. Place tomatoes upside-down on a paper towel-lined baking sheet and let drain while you prep the filling. In a large skillet, heat olive oil over medium-high heat. Add shallot and garlic and sauté until fragrant, 1 to 2 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, 8 minutes. Using a slotted spoon, remove sausage mixture to a large paper towel-lined bowl to soak up grease. Discard paper towel and stir in basil, Panko, fontina, and Parmesan. Place tomatoes in a small baking dish and season insides with salt and pepper.Stuff tomatoes with sausage mixture (filling will shrink as you cook, so be sure to mound tops until they look like they're overflowing). Bake until cheese is melting and tops are golden,15 to 20 minutes. Let cool 5 to10 minutes and serve with a simple green salad.
SAUSAGE & FETA STUFFED TOMATOES
I'm all about eating healthy. In fact, I'm a professional weight loss coach. My clients and blog followers love these tomatoes so much, I had to put them in my cookbook. Check out my blog at gettingfitwithfood.com. -Shana Conradt, Greenville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles. Transfer to a small bowl; stir in 1/2 cup cheese., Cut tomatoes in half lengthwise. Scoop out pulp, leaving a 1/2-in. shell; discard pulp. Sprinkle tomatoes with salt and pepper; transfer to an ungreased 13x9-in. baking dish. Spoon sausage mixture into tomato shells; drizzle with vinegar. Sprinkle with remaining cheese., Bake, uncovered, until heated through, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 200 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 777mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
TOMATOES STUFFED WITH SAUSAGE
Provided by Pierre Franey
Categories dinner, lunch, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees.
- Cut away and discard the core of each tomato. Cut off and reserve a thin slice from the bottom of each. Using a melon-ball scoop or small spoon, hollow out the center of each tomato, leaving a shell. Reserve the scooped-out portion. There should be about 1 1/2 cups.
- Clean and finely chop the mushrooms. There should be about 2 cups.
- Heat the butter in a heavy skillet, and add 1 cup of the onions and 3 teaspoons of the garlic. Cook briefly, stirring, until onions are wilted. Add the mushrooms, and sprinkle with lemon juice. Stir until the mushrooms give up their liquid. Continue cooking, stirring, until the liquid evaporates.
- Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add the sausage, bread crumbs, parsley, egg yolk, salt and pepper. Blend thoroughly.
- Fill each tomato with an equal portion of the mixture, piling it up as necessary and smoothing it over. Top each tomato with the reserved rounds sliced from the bottom of each tomato.
- Heat 1 tablespoon of the oil in a saucepan, and add the remaining 1 cup of onions and 2 teaspoons garlic. Cook, stirring, until wilted. Add the thyme, bay leaf and the reserved scooped-out tomato, with salt and pepper to taste. Cook, stirring, about 2 minutes.
- Spoon the mixture into a baking dish large enough to hold the tomatoes in one layer. Arrange the tomatoes bottom-side-down over the sauce. Brush the tops with the remaining 1 tablespoon oil.
- Place in the oven, and bake 30 minutes. Discard the bay leaf, and serve with sauce spooned over.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 25 grams, Carbohydrate 45 grams, Fat 41 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 12 grams, Sodium 1504 milligrams, Sugar 16 grams, TransFat 0 grams
MOZZARELLA STUFFED TOMATOES AND GRILLED SWEET ITALIAN SAUSAGE
My Daughter turned me on to this dish and I changed it up and made it my own.
Provided by Teresa P @glitterteaz
Number Of Ingredients 9
Steps:
- Grill or pan cook sausage links till completely cooked as you prepare tomatoes.
- Preheat oven to 375 degrees F. Cut the tops off the tomatoes and, using a spoon, hollow out the middle. Salt and pepper inside of tomatoes
- . In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Place the stuffing in the tomatoes, taking care not to pack them too tight. (optional: sprinkle with parmesan cheese to top for a bit of a crispy texture)
- Place on a baking sheet (can wrap each tomato bottom in foil) and transfer to the oven. Roast for 30 minutes.
- Alternate cooking method: Wrap tomatoes in foil (leaving opened tomato top uncovered) and place on grill and cook till cheese is thoroughly melted and lightly brown on top.
- Serving size is 1 tomato per person. Filling enough for a main dish when paired with sausage. Great served with sweet italian sausage and a salad! Enjoy!!
SAUSAGE-AND-BASIL-STUFFED TOMATOES
How to make Sausage-and-Basil-Stuffed Tomatoes
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
- Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.
- Photograph by Kana Okada
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