An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 6 medium, vine ripened tomatoes
- 1 recipe of our Simple Homemade Italian Sausage prepared without the casings or 1 1/2 pounds of your favorite sausage brand, casings removed
- 2 cloves garlic, peeled and minced
- 1 stalk celery, minced
- 1 carrot, minced
- 1/4 onion, peeled and minced
- 1/2 cup provolone cheese, grated
- 1/4 cup extra virgin olive oil
- Salt and pepper
Directions
1.
Preheat
the
oven
to
400
degrees.
2.
Rinse
tomatoes
and
then
slice
off
the
tops
of
the
tomatoes
to
make
a
cap
for
each
of
the
stuffed
tomatoes
you
are
about
to
prepare.
3.
Slice
a
thin
layer
off
the
bottom
of
each
of
the
tomatoes
so
that
they
will
sit
upright
in
your
baking
dish.
Dice
the
thin
pieces
of
tomato
you
just
sliced
and
set
them
aside.
4.
Remove
the
woody
core
from
the
inside
of
the
tomatoes
and
discard.
Using
a
spoon,
proceed
to
empty
the
contents
of
each
of
the
tomatoes
into
a
strainer
in
order
to
remove
the
seeds.
Use
the
back
of
your
spoon
to
press
the
juice
and
pulp
of
the
tomatoes
through
the
strainer
into
a
bowl.
Discard
the
tomato
seeds.
5.
In a
sauté
pan
over
medium
high
heat,
add
the
olive
oil
and
1/3
cup
of
water.
To
the
pan
add
the
garlic,
onion,
celery
and
carrot.
Sauté
these
ingredients
for
about
5
minutes
or
until
the
onion
begins
to
turn
translucent.
6.
At
that
point,
add
the
sausage
to
the
pan.
Using
the
back
of a
fork,
break
up
the
sausage
into
tiny
bits
and
combine
it
with
the
ingredients
in
the
pan.
Continue
sautéing
until
the
sausage
has
browned
on
all
sides,
approximately
8 -
10
minutes.
7.
Add
the
strained
tomato
juice
and
the
diced
tomato
pieces
to
the
pan,
and
stir
well
to
combine.
Cover
the
pan,
lower
the
heat
to
medium
and
simmer
for
about
5
minutes
or
until
the
diced
tomato
is
broken
down
and
the
tomato
juice
has
been
absorbed.
8.
Remove
the
pan
from
the
heat
and
set
aside
to
cool
for
at
least
10
minutes.
Taste
the
mixture
and
add
salt
and
pepper
to
your
taste.
9.
In
an
oven
safe
baking
dish,
line
the
bottom
of
the
dish
with
parchment
paper
or
spray
with
nonstick
cooking
spray
to
prevent
the
tomatoes
from
sticking
to
the
bottom
of
the
dish.
10.
Place
the
bottoms
of
the
tomatoes
into
the
dish
along
with
1/4
cup
of
water.
11.
To
the
sausage
mixture,
fold
in
the
grated
provolone
cheese.
12.
Spoon
a
generous
amount
of
the
sausage
mix
into
each
of
the
tomatoes
so
that
it
is
just
overflowing
from
the
tops.
13.
Place
the
sliced
tomato
tops
back
onto
the
stuffed
tomatoes.
14.
Cover
the
baking
dish
with
foil
and
place
the
dish
on
the
middle
rack
in
the
oven.
15.
Bake
for
30 -
35
minutes
or
until
the
tomatoes
are
soft
and
roasted
and
the
cheese
is
nicely
melted.
16.
When
the
tomatoes
are
finished
cooking,
remove
them
from
the
oven
and
let
them
cool
for
10
minutes
prior
to
serving.
