Stuffed Tomatoes For Lunch Or Dinner
February 08, 2016
"These stuffed tomatoes are a meal in themselves and good to serve for lunch or light dinner with a side salad. It is great to use with summer tomatoes when they are at their best, but good too with good quality supermarket vine ripened tomatoes. Source: Open-House Cookbook"
- Serving Size: 1 (412.6 g)
- Calories 378.2
- Total Fat - 23.3 g
- Saturated Fat - 5.9 g
- Cholesterol - 82.3 mg
- Sodium - 369.6 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 3.9 g
- Sugars - 8.1 g
- Protein - 18.2 g
- Calcium - 219.9 mg
- Iron - 2.5 mg
- Vitamin C - 40.9 mg
- Thiamin - 0.5 mg
Slice the tops off the tomatoes and discard. Using a spoon or small paring knife, remove the pulp from the tomatoes and reserve pulp setting it aside.
Sprinkle the inside of each tomato shell with salt and pepper. Invert the shells onto paper towels and let drain for 20 minutes.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and garlic and saute for 5 minutes.
Add the sausage and cook, crumbling the meat with a fork or wooden spoon into small pieces, just until the meat begins to lose its pink color. Stir in the reserved tomato pulp and the vinegar; simmer uncovered for 15 minutes.
Reduce the heat to low and stir in the rice, basil, and parsley. Season to taste with salt and pepper. Cook 2 minutes and remove from heat.
Lightly beat the egg and stir it into the filling mixture. Stir in pine nuts (or walnuts), half the mozzarella, and half the Parmesan.
Preheat oven to 375-degrees F.
Place the tomato shells in a baking dish just large enough to hold them.
Spoon the filling into the shells, mounding it slightly on top. Sprinkle with the remaining mozzarella and Parmesan. Bake the tomatoes for 25-30 minutes.
Serve slightly warm or a room temperature.
Tips & Variations
No special items needed.