Sausage and Herb Stuffed Tomatoes
Author: Sarah Koszyk Adapted from Food & Wine magazine, September 2001
Recipe type: Dinner, Entree
Cuisine: American, European
- 4 medium tomatoes
- ½ cup milk
- One 2-inch piece of crustless baguette, torn into ½-inch pieces
- Olive oil spray
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- ½ pound sweet Italian sausage, casings removed (just squeeze it out) (You can also subsitute 96% free ground beef OR ground turkey meat OR 1 cup cooked quinoa for vegetarian)
- 1 cup shredded romaine lettuce
- ¼ cup chopped parsley
- 2 tablespoons chopped basil
- 2 large eggs, lightly beaten
- ¼ teaspoon freshly ground
- Preheat the oven to 400°.
- Cut the top off each tomato and reserve. Using a spoon, scoop out the seeds and flesh from the tomatoes (I reserve the inside tomato for a pasta sauce or soup later on).
- Sprinkle salt into the tomato shells and flip them over so they can drain for 30 minutes.
- In a small saucepan, warm the milk.
- Remove from the heat and add the bread and let sit and soak.
- In a medium skillet, heat olive oil cooking spray.
- Add the onion and cook over medium heat for 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the sausage and cook about 8 minutes until it’s not pink. Use a wooden spoon to break up the sausage while cooking/stirring.
- Add the lettuce and cook 1 minute. Remove from the heat.
- Add the bread, parsley, basil and eggs to the sausage mixture and stir to combine.
- Sprinkle with salt and pepper.
- Put the tomato shells in a glass Pyrex and fill with the stuffing.
- Set the tomato lids on the side. Spray the tomatoes with olive oil spray and bake for about 20 minutes.
Serving size: 1 tomato Calories: 307 Fat: 18.7 Saturated fat: 6.5 Carbohydrates: 17.7 Sugar: 7.6 Sodium: 794 Fiber: 2.7 Protein: 17.6 Cholesterol: 140