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Stuffed Heirloom Tomatoes Recipe

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This recipe for Stuffed Heirloom Tomatoes is from 'We Love You Alison' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 to 12 heirloom tomatoes
2 tbsp. olive oil, plus more for drizzling
1 yellow onion, finely diced
1/2 lb. cremini mushrooms, finely diced
3 garlic cloves, minced
1 lb mild Italian sausage, casing removed
1/4 tsp. red pepper flakes
1 tbsp. minced fresh oregano
2 cups lightly toasted bread crumbs
3/4 cups grated Parmigiano-Reggiano cheese
1/4 cup minced fresh flat leaf parsley
Salt & black pepper to taste
Directions:
Directions:
Preheat oven to 350º. Using a paring knife, core tomatoes & scoop out seeds with a spoon. Season inside of tomatoes with salt & black pepper. Set tomatoes, cut side down, on a plate.

In saute pan over medium high heat, warm 2 tbsp. oil. Add onion & cook 5 minutes. Add mushrooms, salt & black pepper & cook another 5 minutes. Add garlic, cook 1 minute. Add sausage & red pepper flakes, cook, breaking sausage into small pieces until cooked through, about 3 to 5 minutes. Transfer sausage mixture to bowl & cool 10 minutes.

Stir oregano, bread crumps, 1/2 cup cheese, & parsley into susage mixture. Stuff tomatoes with filling & place in baking dish. Sprinkle tomatoes with 1/2 cup cheese, dividing evenly. Drizzle oil over tomatoes. Bake for 30-35 minutes. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6-12

 

 

 

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