Sausage-Stuffed Roasted Tomatoes
Sausage-Stuffed Roasted Tomatoes
Ingredients
- 6 large tomatoes (preferably field tomatoes)
- 2 onions, chopped
- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) spicy Italian sausage meat (about 4 sausages)
- 3 garlic cloves, chopped
- 2 slices stale bread, chopped (about 1 1/2 cups/135 g)
- 1/4 cup (60 ml) white wine
- 1/2 cup (35 g) Parmesan cheese, freshly grated
- 1/4 cup (10 g) flat-leaf parsley, finely chopped
- 1 slice stale bread, chopped
- 1/4 cup (20 g) Parmesan cheese, freshly grated
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Cut the tomatoes in half horizontally. Cut off a thin slice at the base of each tomato half for them to sit upright. Remove the seeds and any green parts. Place the tomatoes, cut side up, in a large baking dish. Season with salt and pepper. Bake for 15 minutes or until the tomatoes are tender. Set aside. Set the oven to broil.
- Meanwhile, in a large skillet, soften the onions in the oil. Season with salt and pepper. Add the sausage meat and cook, breaking the meat up with a wooden spoon, until golden. Add the garlic and cook for 1 minute. Add the bread and wine. Cook, while stirring, until the bread has absorbed all the liquid. Off the heat, stir in the Parmesan and parsley. Adjust the seasoning.
- Fill each tomato with about ¼ cup (60 ml) of the sausage stuffing.
Sausage-Stuffed Roasted Tomatoes