Stuffed Heirloom Tomatoes
Prep time
Cook time
Total time
Juicy heirloom tomatoes are stuffed with a combination of mushrooms, Italian sausage, and fresh breadcrumbs to make a simple and light meal.
Recipe type: Main
Cuisine: American
Serves: 8
  • 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, chopped
  • 4 garlic cloves, minced
  • 1 lb mild Italian sausage, casings removed
  • ¼ tsp red pepper flakes
  • 2 tbsp fresh marjoram, 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, and 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 the garlic and mushrooms, and saute for 5 minutes, until the mushrooms soften.
  4. Then add the sausage and red pepper flakes. Cook, breaking the sausage into small pieces, until done (about 5 minutes). Remove from heat and cool about 10 minutes.
  5. Stir the marjoram, bread crumbs, ½ cup cheese, and the parsley into the sausage mixture.
  6. Stuff the tomatoes with the filling and place in a baking dish. Sprinkle tomatoes with the remaining cheese, and drizzle a bit of olive oil over the tops.
  7. Bake 30-35 minutes or until tops are golden brown. Let stand 5 minutes before serving. Makes 8-10 stuffed tomatoes.
Recipe by Webicurean at