Italian Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 8 Medium | |
| Bulk italian sausage | 1/2 pound | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Zucchini | 1 Cup (16 tbs), chopped | |
| 2 tablespoons minced fresh basil or 2 teaspoons dried basil | ||
| Dried oregano | 1 Tablespoon, minced | |
| Red wine vinegar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1-1/2 cups cooked long grain rice | ||
| 3/4 cup shredded provolone or mozzarella cheese | ||
| Parmesan cheese | 6 Tablespoon, shredded, divided | |
| Parsley | 3 Tablespoon, chopped | |
Directions
Cut a thin slice off the top of each tomato.
Leaving a 1/2-in.-thick shell, scoop out the pulp; chop pulp and set aside.
Invert the tomatoes onto paper towels to drain.
Meanwhile, cook sausage, onion and garlic in a skillet until sausage is browned; drain.
Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper.
Simmer, uncovered, for 10 minutes.
Remove from the heat.
Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
Place in an ungreased 13-in.x 9-in.x 2-in.baking dish.
Sprinkle remaining Parmesan on top.
Cover and bake at 350° for 20 minutes.
Uncover and bake 15 minutes more or until the tomatoes are heated through.
Leaving a 1/2-in.-thick shell, scoop out the pulp; chop pulp and set aside.
Invert the tomatoes onto paper towels to drain.
Meanwhile, cook sausage, onion and garlic in a skillet until sausage is browned; drain.
Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper.
Simmer, uncovered, for 10 minutes.
Remove from the heat.
Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
Place in an ungreased 13-in.x 9-in.x 2-in.baking dish.
Sprinkle remaining Parmesan on top.
Cover and bake at 350° for 20 minutes.
Uncover and bake 15 minutes more or until the tomatoes are heated through.
Chef
