Best 7 Tomatoes Stuffed With Sausage Recipes

SAUSAGE & FETA STUFFED TOMATOES

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles. Transfer to a small bowl; stir in 1/2 cup cheese., Cut tomatoes in half lengthwise. Scoop out pulp, leaving a 1/2-in. shell; discard pulp. Sprinkle tomatoes with salt and pepper; transfer to an ungreased 13x9-in. baking dish. Spoon sausage mixture into tomato shells; drizzle with vinegar. Sprinkle with remaining cheese., Bake, uncovered, until heated through, 10-12 minutes. Sprinkle with parsley.

STUFFED TOMATOES WITH SAUSAGE, CHEESE, AND BASIL RECIPE - (4.6/5)

Steps:

• Preheat oven to 425 degrees F. Core tomatoes with a paring knife and cut a larger 2"-wide circle on top of each. Using a small spoon, scoop out insides. Place tomatoes upside-down on a paper towel-lined baking sheet and let drain while you prep the filling. In a large skillet, heat olive oil over medium-high heat. Add shallot and garlic and sauté until fragrant, 1 to 2 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, 8 minutes. Using a slotted spoon, remove sausage mixture to a large paper towel-lined bowl to soak up grease. Discard paper towel and stir in basil, Panko, fontina, and Parmesan. Place tomatoes in a small baking dish and season insides with salt and pepper.Stuff tomatoes with sausage mixture (filling will shrink as you cook, so be sure to mound tops until they look like they're overflowing). Bake until cheese is melting and tops are golden,15 to 20 minutes. Let cool 5 to10 minutes and serve with a simple green salad.

STUFFED TOMATOES RECIPE BY TASTY

Steps:

• Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
• Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
• Season with some pepper and garnish with basil.
• Enjoy!

ITALIAN STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.

SAUSAGE STUFFED TOMATOES

Steps:

• Preheat oven to 300°F.
• Slice tops off tomatoes; scoop out centers.
• Throw out seeds and chop up centers.
• Set aside tops and centers.
• Moisten the bread crumbs with consommé.
• Cook garlic and onion in butter until soft.
• Mix garlic and onion together with sausage, crumbs, parsley, and tomato centers.
• Stuff tomatoes with the mixture and sprinkle bread crumbs on top.
• Dab with butter and add tomato tops.
• In lightly oiled dish, bake for 35 minutes and most of all enjoy!

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

TOMATOES STUFFED WITH SAUSAGE

Steps:

• Preheat the oven to 450 degrees.
• Cut away and discard the core of each tomato. Cut off and reserve a thin slice from the bottom of each. Using a melon-ball scoop or small spoon, hollow out the center of each tomato, leaving a shell. Reserve the scooped-out portion. There should be about 1 1/2 cups.
• Clean and finely chop the mushrooms. There should be about 2 cups.
• Heat the butter in a heavy skillet, and add 1 cup of the onions and 3 teaspoons of the garlic. Cook briefly, stirring, until onions are wilted. Add the mushrooms, and sprinkle with lemon juice. Stir until the mushrooms give up their liquid. Continue cooking, stirring, until the liquid evaporates.
• Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add the sausage, bread crumbs, parsley, egg yolk, salt and pepper. Blend thoroughly.
• Fill each tomato with an equal portion of the mixture, piling it up as necessary and smoothing it over. Top each tomato with the reserved rounds sliced from the bottom of each tomato.
• Heat 1 tablespoon of the oil in a saucepan, and add the remaining 1 cup of onions and 2 teaspoons garlic. Cook, stirring, until wilted. Add the thyme, bay leaf and the reserved scooped-out tomato, with salt and pepper to taste. Cook, stirring, about 2 minutes.
• Spoon the mixture into a baking dish large enough to hold the tomatoes in one layer. Arrange the tomatoes bottom-side-down over the sauce. Brush the tops with the remaining 1 tablespoon oil.
• Place in the oven, and bake 30 minutes. Discard the bay leaf, and serve with sauce spooned over.