Sausage & Basil Stuffed Tomatoes
Tomatoes make the perfect edible container. Scoop out the pulp, and these juicy little cups can be served baked or fresh.
In this dish, they are loaded with veggies, sausage, herbs, and a bit of cheese. Have two, and they are filling enough as a main course!
Sausage & Basil Stuffed Tomatoes
Filling enough for lunch.
Ingredients
- 4 large tomatoes with stems
- 3-4 GF sweet Italian sausages casings removed
- 1 tsp Italian seasoning
- 2 Tbsp olive oil
- 1/2 green pepper finely diced
- 1/4 onion finely diced
- 1/2 stalk celery with leaves finely diced
- 1 clove garlic minced
- 1 cup GF bread cubed
- 1/2 cup fresh basil
- 1/4 cup walnuts or pinenuts
- 1/4 cup Parmesan cheese grated
Instructions
- Slice the top off the tomato (reserve), then scoop out the pulp inside. Sprinkle with salt and let sit upside to drain any excess moisture.
- In a hot skillet with oil, fry the sausage, seasoning, green pepper, onion, celery and garlic until the sausage is fully cooked.
- Transfer sausage mixture to a food processor, add bread cubes and pulse until evenly chopped. Stuff into the tomatoes,and place in a greased oven proof dish (put tomato tops in dish beside tomatoes).
- In the food processor, combine the basil, walnuts and cheese and pulse until smooth. Sprinkle on top of the sausage, then bake at 400°F for 20 minutes.
- Remove from oven and put the tops gently back on top of the stuffed tomatoes.
Tried this recipe?Let us know how it was!
I have made these! So good. I used Roma’s the first time I made them, didn’t really turn out to well…fell over on the side. That was okay, the stuffing I had left over I put on the bottom of the pan to keep them in place.
Yes those narrow little Roma’s will do that! Next time you can try slicing a thin layer off the bottom of the tomatoes so they sit upright better. Glad to hear they tasted good!
Thank you, Marla! I will certainly do that! Roma’s and I get along better than the other types of tomatoes.