Stuffed Tomatoes With Sausage Cheese And Basil Recipe 465 Food

STUFFED TOMATOES

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.

STUFFED TOMATOES WITH SAUSAGE, CHEESE, AND BASIL RECIPE - (4.6/5)

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.

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.

CHEESE-STUFFED TOMATOES

Steps:

• Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
• Chop scooped out tomato pulp; set aside.
• In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
• Stir in cheese and chopped tomato pulp.
• Fill tomato shells with breadcrumb mixture.
• Wrap each stuffed half in foil.
• Place on grill, stuffed side up.
• Cook 10 to 15 minutes or until cheese melts.
• Remove foil; sprinkle with parsley.
• Serve hot and enjoy.

SAUSAGE STUFFED TOMATOES

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!

ITALIAN STUFFED TOMATOES

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.