Prep 10 mins
Cook 25 mins
This is a fabulous recipe to help use some of those beautifully ripe tomatoes in your garden. If you use extra large tomatoes you may want to add in a little more (sausage, bread and/or cheese) when making the filling. Using a homegrown tomato with a lot of flavor just makes this recipe. I like to use large cupcake baking cup liners to help hold the tomato upright on the pan. I hope you will enjoy this recipe as much as we have!
- 4 large tomatoes
- 226.79 g bulk sausage
- 29.58 ml butter
- 158.51 ml onion, diced
- 158.51 ml celery, diced
- 4.92 ml garlic, minced
- 14.79 ml fresh rosemary, minced (or 1 tsp dried)
- 14.79 ml fresh oregano, minced (or 1 tsp dried)
- 236.59 ml bread, torn into small pieces
- 118.29-158.51 ml chicken broth
- 236.59 ml shredded mozzarella cheese (or use fresh cut into small pieces)
- salt and pepper, to taste
- fresh parmesan cheese, grated
- Preheat oven to 400 degrees F.
- Coat cooking pan large enough to hold tomatoes with cooking spray (or use cupcake baking cups to hold tomatoes in pan).
- Slice top off tomatoes large enough to remove inside (about top third or less. You want to be able to fill the tomato easily).
- Remove inside of tomato with spoon or melon baller. I find a grapefruit spoon with serrated edges works well for this.
- Arrange tomatoes in pan secured in baking cups if using; set aside.
- In a large skillet over medium heat brown sausage, stirring to crumble (about 5 mins).
- Add butter, onion, celery and garlic and continue cooking until onion softens, stirring occasionally (3-5 mins).
- Add rosemary, oregano and bread. Cook and stir 2 more minutes.
- Add in chicken broth, mozzarella cheese and season with salt and pepper.
- Fill tomatoes with sausage mixture.
- Bake for about 20 minutes, or until tops are browning and tomatoes are softened.
- Sprinkle with grated Parmesan Cheese and cook another 5 minutes, or until cheese has melted.