Stuffed Tomatoes For Lunch Or Dinner

Step 1: 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.

Step 2: Sprinkle the inside of each tomato shell with salt and pepper. Invert the shells onto paper towels and let drain for 20 minutes.

Step 3: Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and garlic and saute for 5 minutes.

Step 4: 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.

Step 5: 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.

Step 6: Lightly beat the egg and stir it into the filling mixture. Stir in pine nuts (or walnuts), half the mozzarella, and half the Parmesan.

Step 7: Preheat oven to 375-degrees F.

Step 8: Place the tomato shells in a baking dish just large enough to hold them.

Step 9: 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.

Step 10: Serve slightly warm or a room temperature.