Sausage-And-Basil-Stuffed Tomatoes
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
56
Spice
41
Sweetness
52
Sourness
39
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil1 tsp
Herbes De Provence1 small
Green Bell Pepper (diced)1 large
Onion (diced)1 small
Garlic (clove, minced)1 cup
Basil (fresh)1 cup
Walnut Pieces1 cup
Grated Parmesan CheeseDirections:
1
Preheat the oven to 400 degrees F
2
Using a serrated knife, slice off the top quarter of each tomato and reserve the tops
3
Scoop out the pulp from inside each tomato and transfer it to a food processor
4
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
5
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat
6
Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic
7
Cook, stirring, until the sausage browns, about 5 minutes
8
Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped
9
Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top
10
Put the stuffed tomatoes in the baking dish on top of the sauce
11
Place the basil, walnuts, cheese and celery leaves in the food processor and chop
12
Sprinkle onto the tomatoes
13
Put the tomato tops, cut-side down, between the stuffed tomatoes
14
Bake until the stuffing is golden, about 20 minutes
15
Cover each tomato with a top and serve with the sauce
16
Photograph by Kana Okada