Monday, January 24, 2011

Stuffed Tomatoes

My brother-in-law sent us home from our recent trip to Cleveland with a huge bag of tomatoes from his garden. This recipe puts them to good use and presents your meat and veggies all in one neat package. Warm any leftovers and top with an egg in the morning for a yummy breakfast! Enjoy!

Serves 5-6.

5-6 large ripe tomatoes
1 pound nitrate-free bulk Italian sausage
1 small onion, finely chopped
1 cup shredded zucchini, squeezed dry
1/2 cup Spanish green olives, sliced
1/2 cup loosely packed fresh basil leaves, cut chiffonade or in thin ribbons
olive oil
freshly ground black pepper
1 bunch salad greens

  1. Preheat oven to 350 degrees F.
  2. Saute sausage, onion, and zucchini over medium-high heat until sausage is cooked through, about 15 minutes.
  3. In the meantime, using a tomato knife, cut around the top edge of each tomato, remove top, and use a spoon to scoop flesh into a small bowl. Drain tomato flesh in a colander, discard juices, and add drained flesh to sausage mixture, continuing to cook until well incorporated. 
  4. Place tomato shells in a rimmed baking dish.
  5. After sausage mixture is cooked, remove from heat, add basil and olives and stir to combine. Fill tomatoes with sausage mixture.
  6. Bake for 30 minutes.
  7. To serve, place a bunch of salad greens on each plate, drizzle with olive oil, and season with salt and pepper. Place tomato in the center of each plate.

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