Baked Stuffed Fresh Tomatoes
A perfectly delicious way to enjoy your biggest, juiciest, sun-kissed garden
beauties as a main course; just toss a simple green salad to join them. I always
make a full recipe even if serving just a few friends, because the stuffed
tomatoes are equally good for lunch or dinner the next day, heated up in the
9 to 10 large ripe tomatoes
1 pound mild (sweet) Italian sausage
3/4 cup uncooked Arborio or long grain rice
4 large cloves garlic, minced
1 cup chopped fresh basil
3/4 cup chopped Italian parsley
3/4 cup freshly grated Asiago or Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons extra-virgin olive oil
Preheat the oven to 400°F.
Slice tops off tomatoes and discard them. Carve out the inside of the tomatoes,
leaving the shell intact. Coarsely chop the tomato pulp. Drain, reserving the
juices separately. Put the pulp in a bowl and set the pulp and juices aside.
Remove the casings from the sausage and crumble the sausage into a deep skillet.
Sauté over medium heat, stirring to break up the meat until it loses all its
pink color and fat is rendered. Drain and discard fat.
Combine the chopped tomato pulp, uncooked rice, garlic, basil, parsley, cheese,
cooked crumbled sausage, and add the salt and freshly ground pepper.
Liberally oil a 9 x 12-inch ovenproof baking pan with 2 tablespoons of the oil
and place the tomato shells in it, open side up. Stuff each tomato with the
tomato mixture and then replace their reserved tops. Pour over the reserved
tomato juice and dribble the remaining 2 tablespoons olive oil over the tops.
Bake for about 60 minutes or until rice is just tender and tops of tomatoes are
nicely browned. Cool in pan, and serve while still warm.
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