There are meat and potato days, and then there are casserole days. And then there are days when the ordinary won’t do. Here’s what you do:
HERB AND SAUSAGE STUFFED TOMATOES
- 4 beefsteak tomatoes
- 1/4 tsp cayenne pepper
- 1/2 lb bulk pork sausage
- 4 tbsp olive oil, divided
- 1 tsp herbes de Provence
- 1 green bell pepper, diced small
- 1/2 onion, diced small
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1+1/2 cups baguette bread cubes
- 12 basil leaves
- 1/3 cup walnut pieces
- 1/3 cup grated Parmesan
Preheat oven to 400 degrees F. Cut off the top quarter of each tomato and save for later. Hollow out each tomato bottom and place the innards in a food processor. Add 2 tablespoons of olive oil and cayenne pepper to processor and blend into a smooth sauce. Pour sauce into a 9×13 baking dish for later. Set tomato bottoms in baking dish in sauce. Rinse out, dry, and reset food processor basin.
Heat remaining olive oil in large skillet over medium-high heat. Saute sausage, onion, bell pepper, garlic, celery, and herbes de Provence until sausage is completely browned. In batches, add equal parts bread cubes and sausage mixture to food processor and pulse until finely minced. When done, fill each tomato with mixture, packing tightly. Rinse, dry, and reset food processor basin.
Add walnuts, basil leaves, and Parmesan to food processor. Pulse until fine. Spoon a tablespoon of walnut mixture atop each stuffed tomato. Set tomato tops in baking dish between tomatoes. Bake in oven for 20 minutes until topping is crisp and golden. Serve with a top and a spoonful of the sauce.
Makes 4 servings. Enjoy!