ITALIAN STUFFED TOMATOES
Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.
Nutrition Facts : Calories 172 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 399mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
STUFFED TOMATOES RECIPE BY TASTY
Here's what you need: tomato, sausage, egg, shredded cheese, olive oil, black pepper, fresh basil
Provided by Tasty
Categories Appetizers
Time 30m
Yield 1 tomato
Number Of Ingredients 7
Steps:
- Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
- Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
- Season with some pepper and garnish with basil.
- Enjoy!
Nutrition Facts : Calories 420 calories, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
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!
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.
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
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
SAUSAGE STUFFED TOMATOES
Fresh tomatoes are stuffed with a mixture of Johnsonville® Italian Sausage, caramelized onion, spinach, garlic and sherry for a truly one-of-a-kind taste!
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 9
Steps:
- Using a sharp knife, slice 1/2-inch off the top of tomatoes; discard tops. Using a small knife and a spoon, remove pulp from tomatoes. Reserve 1 cup tomato pulp; chop coarsely and save for the filling. Invert tomato shells onto paper towels to drain.
- In a skillet, cook and crumble sausage until no longer pink; drain and set aside. In the same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally. Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted. Stir in the sausage, sherry and pepper. Cool slightly; stir in egg. Place tomato shells in a 2-quart baking dish. Fill shells with sausage mixture.
- Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 11.2 g, Cholesterol 102.4 mg, Fat 33.2 g, Fiber 2.6 g, Protein 18.4 g, SaturatedFat 10.8 g, Sodium 949.1 mg, Sugar 5.5 g
SAUSAGE STUFFED BAKED POTATOES
This potato is really a meal in itself. Stuffed with sausage and cheese, it makes an easy hot meal to enjoy right out of the oven or at room temperature. This recipe is from the Liquor Control Board of Ontario's Food & Drink Magazine, Holiday 2007 issue.
Provided by Chef Regina V. Smith
Categories One Dish Meal
Time 1h9m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut cooked potatoes in half lengthwise and scoop out inside with a small spoon and place in a bowl. Set potato shells aside in a 13 X 19 inch baking pan.
- Preheat oven to 400°F.
- Heat oil in a non stick skillet over medium heat and cook onion, sausage, garlic, Italian seasoning, and fennel seeds breaking up the sausage meat with a wooden spoon or spatula until it is no longer pink (about 8 minutes). Add pepper and cook for another 2 minutes. Add to reserve potato and stir to break up potato and combine. Add parsley and salt. Let cool slightly.
- Stir in 1/2 cup Asiago cheese and egg into the potatoe mixture until well combined. Spoon into potato shells and sprinkle each filled shell with the remaining cheese.
- Bake for 30 minutes or until golden brown and knife is hot when inserted into the center.
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