Sausage-and-Basil-Stuffed Tomatoes

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 8 medium tomatoes, preferably with stems intact
  • 4 tablespoons extra-virgin olive oil
  • Pinch of cayenne pepper
  • 3/4 pound luganega or sweet Italian sausage, casings removed
  • 1 teaspoon herbes de Provence
  • 1 small green bell pepper, diced
  • 1/2 large onion, diced
  • 1 stalk celery, diced, plus a handful of celery leaves
  • 1 small clove garlic, minced
  • 2 cups bread cubes (from about 1/2 baguette)
  • 1 cup fresh basil
  • 1/2 cup walnut pieces
  • 1/3 cup grated parmesan cheese
Directions
  • Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.

  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.

  • Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.

  • Photograph by Kana Okada


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    This recipe is featured in:

    Cookout Sides & Salads