wow is this yummy! I found this recipe in a recent williams-sonoma catalog, and modified it slightly. Pair it with a fresh tossed salad, a crusty loaf of bread, and perhaps a beaujolais wine, and you have a perfect summer meal. Enjoy!
Stuffed Heirloom Tomatoes
Prep time
Cook time
Total time
Recipe type: Main
Serves: 8-10
Ingredients
- 8-10 heirloom tomatoes
- salt and freshly ground pepper to taste
- 2 tbsp extra virgin olive oil
- 1 yellow onion, finely diced
- ½ lb crimini mushrooms, thinly sliced
- 4 garlic cloves, minced
- 1 lb mild Italian sausage, casings removed
- ¼ tsp red pepper flakes
- 2 tbsp fresh marjoram or oregano, minced
- 2 cups fresh bread crumbs, lightly toasted
- ¾ cup Parmigian-Reggiano cheese, grated
- ½ cup flat-leaf parsley, minced
- Olive oil for drizzling
Instructions
- Preheat oven to 375F
- Core tomatoes, scooping out the seeds with a spoon. Season the insides with salt and pepper. Place tomatoes on a plate, cut side down.
- In a saute pan over medium-high heat, saute the onion in the olive oil until translucent. Add mushrooms, and salt and pepper to taste. Saute for 5 minutes, then add the garlic. Cook an additional minute or two, then add the sausage and red pepper flakes. Cook, breaking the sausage into small pieces, until done (about 5 minutes). Transfer the sausage mixture into a bowl and cool about 10 minutes.
- Stir the marjoram, bread crumbs, ½ cup cheese, and the parsley into the sausage mixture. Stuff the tomatoes with the filling and place in a baking dish. Sprinkle tomatoes with remaining cheese, and drizzle a bit of olive oil over the tops. Bake 30-35 minutes or until tops are golden brown. Let stand 5 minutes before serving. Makes 8-10 stuffed tomatoes.
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