Stuffed Tomatoes
User Reviews
5
Stuffed Tomatoes
Description
Stuffed Tomatoes involve hollowing out large, ripe yet firm tomatoes, reserving their insides to cook with Italian sausage, diced onion, and minced garlic. The tomato flesh combines with white wine, tomato paste, Italian seasoning, and salt to form a flavorful filling base. Cooked white rice is stirred in along with shredded mozzarella and Parmesan cheeses to bind the mixture.
The prepared tomatoes are filled generously with this mixture, reserving some filling to bake alongside if desired. Topped with remaining cheese, the tomatoes bake in a 400°F oven until heated through and slightly softened, careful not to overcook to keep the tomato shells intact without splitting.
This dish offers a balance of juicy tomatoes, meaty filling, and melty cheese. It works well as a main course or a substantial side dish. Choosing tomatoes evenly sized aids uniform cooking.
For using uncooked rice, simmer it with beef broth and the sausage mixture until tender before stuffing. Avoid overfilling to prevent splitting during baking; reserved filling may be baked alongside.
Ingredients
- 6 large tomatoes about 3 pounds, ripe
- ¾ pound Italian sausage
- 1 onion finely diced
- 4 cloves garlic minced
- ¼ cup white wine
- 3½ tablespoons tomato paste
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 1 cup white rice cooked
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese shredded
Instructions
- Preheat oven to 400°F.
- Rinse tomatoes and cut the tops off.
- Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
- Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
- Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
- Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
- Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
- Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.
Notes
- Use ripe but firm tomatoes, such as beefsteak, to maintain the shape during baking.
- Scrape out the tomato insides carefully to keep the shell intact; a melon baller can help.
- If using uncooked rice, cook it with beef broth and sausage mixture until tender before mixing.
- Do not overstuff tomatoes; excess filling can be baked separately beside them.
- Bake just until tomatoes are tender but not split to preserve presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439 | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 66mg | 22% |
| Sodium | 743mg | 31% |
| Potassium | 957mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2627IU | 53% |
| Vitamin C | 42mg | 47% |
| Calcium | 209mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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