Do you ever have nights where you feel like you really outdid yourself with dinner? A pat yourself on the back, plate-clearing kind of meal? Thanks to the beau-ta-ful tomatoes growing in my garden, I had one of those nights. Woot-woot!
Maybe the oh-so-mouthwatering exaggeration is partially due to the fact that I am stoked to have a rockin’ tomato garden, but I am quite positive that it was really just a great meal (regardless if I was ridiculously pumped to cook with my own grown tomatoes). Matt really has no interest in our garden, other than to notice how many weeds are growing in it-ha! And he thought this was one of my best meals yet-so see…these are undeniable brag-worthy!
I cut the tops off and cleared out the tomato…innereds (?) so that I could stuff these babies with sweet Italian sausage, wholesome rice, and cheese. And if that isn’t enough, I saved the innereds to whip up a quick and light tomato sauce to pour over the tomatoes. Totally worth the extra step, not to mention it would have killed me to throw away the meaty part of the tomatoes.
And honestly, even though they might appear a little complicated and time consuming-they are the complete opposite. I actually used leftover rice and cooked the sausage earlier in the day. That way-it comes together real quick.
Fill ’em up with stuffing, top with cheese, and bake.
These make me so seriously happy (no head shaking!).
- 6 medium/large tomatoes
- 1 cup brown rice, cooked
- 1 pound sweet Italian sausage, cooked and crumbled
- 1/2 cup shredded Havarti cheese, plus more for topping
- 1/2 cup freshly grated Parmesan cheese, plus more for topping
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped basil
- 1 clove garlic, minced
- 1 teaspoon Italian seasonings (or herbs de Provence)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Inside of all tomatoes
- 2 tablespoons extra virgin olive oil
- pinch of cayenne pepper
- A few fresh basil leaves
- Preheat oven to 400 degrees.
- Clean out tomatoes. Place tomatoes in cupcake pans and insides in a saucepan.
- Puree tomatoes using an immersion blender or blend before placing into saucepan. Strain seeds if desired.
- Get sauce cooking, and reduce until thickened slightly.
- Meanwhile, in a large bowl combine all ingredients for tomato stuffing.
- Fill tomatoes full of stuffing and pour a little sauce over each tomato.
- Top with more of the cheeses.
- Bake 15-20 minutes.
- Let cool slightly before transferring to a plate. Top with additional sauce and freshly chopped parsley.