Sausage-and-Basil-Stuffed Tomatoes

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A bit labor intensive; not a dinner to make in a hurry after working all day....BUT, well worth it. I also added a bit of salt and pepper to the stuffing. I think the "sauce" was there for steam flavoring or something; not sure. I paired this with the ROASTED GARLIC CROSTINIS (October issue/Food Network mag and it was a big hit. I loved the topping, really helped to flavor the stuffing. The trick I saw was not to "crumb" the baguette bread but to "dice small" - made it more "stuffiny".

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I really loved this recipe, but I amended it with some things it REALLY needed. I added salt and pepper to the stuffing while I was cooking it. Also, before I stuffed the tomatoes I added a pinch of sugar and 1/4 a package of cream cheese. I have to say, the sauce was flavorless and, as far as I could tell, pointless. Not necessary, unless to keep the tomatoes moist.

After my changes, it was awesome!

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This recipe was so delicious. Made it for a dinner party and not a morsel was left over.
I had to print out the recipe for some guests who wanted to make it for their families.
This is definitely a keeper.

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Oh my goodness! I used Hot Italian sausage and a red bell pepper. That filling is DELICIOUS. The bread cubes makes it almost creamy. Definitely a keeper.

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Made this with hot italian chicken sausage! Delish!!

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This is really good. The only changes I made were to use marinara I already had instead of making the tomato sauce, and using pine nuts instead of walnuts in the topping. Will definitely make again.