Herb and Sausage Stuffed Tomatoes

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 resetย 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!

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About Gerard

Fun-loving, well-read foodie.
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7 Responses to Herb and Sausage Stuffed Tomatoes

  1. diditevercrossyourmind says:

    Your recipes are so easy to make and yet so exotic ๐Ÿ™‚ great page!

    • saladcheese says:

      Thanks! This was my first shot at using herbes de Provence. It smelled terrific!

      • diditevercrossyourmind says:

        one question though, these herbs arent really available in India (where i am) and i was wondering if i could use say corriander and some cumin powder instead, and maybe use potatoes and meat as filling, how do u reckon that would turn out?

      • saladcheese says:

        Well…I think that a herb mixture of ground cardamom, black cumin, and very small amount of dried, minced mint leaves would make a better replacement. You’re looking for something with a floral note and little bit of bitterness. I would nix the potatoes (too starchy) and replace with a local thick bread. Either way you do it, though–good luck!

  2. cht7 says:

    Yum! Thanks for sharing this recipe!

  3. diditevercrossyourmind says:

    I know it would be very different, but then again, its worth a shot ๐Ÿ˜›

  4. diditevercrossyourmind says:

    thanks for the tip.. ๐Ÿ™‚ ill let you know what i tried ๐Ÿ™‚

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