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     Stuffed Tomatoes with Sausage and Provolone Cheese Header

                    Stuffed Tomatoes with Sausage

                           and Provolone Cheese

   Stuffed Tomatoes with Sausage and Provolone Cheese Photo
Category: Sausage, Vegetables
Servings: 4 - 6
Total time: 1 hr
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 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


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.