F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Sausage-and-Herb-Stuffed Tomatoes

  • SERVINGS: 4
  • MAKE-AHEAD

Serve these tomatoes as a first course or side dish, or double the recipe and turn them into a main course with rice.

Plus: More Pork Recipes and Tips

  1. 4 medium tomatoes
  2. Salt
  3. 1/2 cup milk
  4. One 2-inch piece of crustless baguette, torn into 1/2-inch pieces
  5. 3 tablespoons extra-virgin olive oil
  6. 1 medium onion, finely chopped
  7. 1 garlic clove, finely chopped
  8. 1/2 pound sweet Italian sausage, casings removed
  9. 1 cup shredded romaine lettuce
  10. 1/4 cup chopped parsley
  11. 2 tablespoons chopped basil
  12. 2 large eggs, lightly beaten
  13. 1/4 teaspoon freshly ground pepper
  1. Preheat the oven to 400°. Cut the top third off each tomato and reserve. Scoop out the seeds and flesh from the tomatoes, leaving thin but sturdy walls. Sprinkle the tomato shells with 1/2 teaspoon of salt and turn them upside down on a rack to drain for 30 minutes.
  2. Meanwhile, warm the milk in a small saucepan. Remove from the heat and add the bread. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sausage and cook, breaking up the pieces with a wooden spoon, until browned and no longer pink inside, about 8 minutes. Add the lettuce and cook until wilted, about 1 minute. Remove from the heat and let cool.
  3. Remove the bread from the milk and squeeze dry. Add the bread, parsley, basil and eggs to the sausage mixture and stir to combine. Season with 1 teaspoon of salt and the pepper.
  4. Set the drained tomato shells in a gratin dish and fill with the stuffing, mounding it slightly. Set the tomato lids on top. Drizzle the remaining 1 tablespoon of olive oil over the tomatoes and bake for about 20 minutes, or until the tomatoes begin to collapse and wrinkle. Serve hot or at room temperature.
Make Ahead The stuffed tomatoes, cooked or uncooked, can be refrigerated overnight.

Suggested Pairing

A medium-bodied, inexpensive red with good fruit and herb and spice flavors will complement the herby sausage filling. Choose a Merlot-Malbec blend from Cahors, or a Merlot.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.