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MailTribune.com
  • Stuffed Tomatoes

    ready in: 35 minutes
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  • 4 large tomatoes
    4 ounces loose sausage meat
    1 small yellow onion, peeled and diced
    1 stalk celery, diced
    1 clove garlic, peeled and minced
    1 tablespoon minced fresh rosemary
    2 tablespoons butter
    1 tablespoon minced fresh oregano
    1 1/2 cups torn stale bread
    2/3 cup chicken broth
    Salt and ground black pepper, to taste
    1 cup shredded mozzarella cheese
    Heat oven to 400 F. Coat a 9-by-13-inch baking dish with cooking spray. Slice tops off each tomato, being careful to remove only enough to create a wide opening at top of each. Use a spoon or melon baller to carefully scoop out innards of each tomato, as you would a pumpkin. Arrange tomatoes in prepared baking dish. Set aside.
    In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Add the butter, onion, celery and garlic, then cook until onion is soft and beginning to brown. Add the rosemary, oregano and bread and cook for another 2 minutes.
    Stir in the broth and season with salt and black pepper. Scoop filling into hollowed-out tomatoes. Bake for 20 minutes or until tomatoes are softened and top of stuffing is toasted. Sprinkle with the cheese and cook for another 5 minutes or until cheese is melted and starting to brown.
    Makes 4 servings.
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