"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Stuffed Heirloom Tomatoes Recipe

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This recipe for Stuffed Heirloom Tomatoes, by , is from 'We Love You Alison' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Bateman
Added: Thursday, November 6, 2008


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

Preheat oven to 350. 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.

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