Stuffed Tomatoes

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!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  large tomatoes
• 8  ounces bulk sausage
• 2  tablespoons butter
• 2⁄3 cup onion, diced
• 2⁄3 cup celery, diced
• 1  teaspoon garlic, minced
• 1  tablespoon fresh rosemary, minced (or 1 tsp dried)
• 1  tablespoon fresh oregano, minced (or 1 tsp dried)
• 1  cup  bread, torn into small pieces
• 1⁄2-2⁄3 cup chicken broth
• 1  cup  shredded mozzarella cheese (or use fresh cut into small pieces)
•  salt and pepper, to taste
•  fresh parmesan cheese, grated

Directions

1. Preheat oven to 400 degrees F.
2. Coat cooking pan large enough to hold tomatoes with cooking spray (or use cupcake baking cups to hold tomatoes in pan).
3. Slice top off tomatoes large enough to remove inside (about top third or less. You want to be able to fill the tomato easily).
4. Remove inside of tomato with spoon or melon baller. I find a grapefruit spoon with serrated edges works well for this.
5. Arrange tomatoes in pan secured in baking cups if using; set aside.
6. In a large skillet over medium heat brown sausage, stirring to crumble (about 5 mins).
7. Add butter, onion, celery and garlic and continue cooking until onion softens, stirring occasionally (3-5 mins).
8. Add rosemary, oregano and bread. Cook and stir 2 more minutes.
9. Add in chicken broth, mozzarella cheese and season with salt and pepper.
10. Fill tomatoes with sausage mixture.
11. Bake for about 20 minutes, or until tops are browning and tomatoes are softened.
12. Sprinkle with grated Parmesan Cheese and cook another 5 minutes, or until cheese has melted.