Stuffed Heirloom Tomatoes

by Anne Papina on August 30, 2008

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
  • 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
  1. Preheat oven to 375F
  2. Core tomatoes, scooping out the seeds with a spoon. Season the insides with salt and pepper. Place tomatoes on a plate, cut side down.
  3. 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.
  4. 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.


{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

Previous post:

Next post: