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.