Stuffed Tomatoes

Tomatoes Stuffed with Sausage & Cheese

This recipe is a cheese lover’s paradise. After you make this, pause for a moment and admire the gooey, cheesy masterpiece you created. No pun intended. It is one of those textbook creations that comes straight from farmer to foodie. Enjoy!
 

Prep Time - 20 Minutes

Cook Time - 25 Minutes

Serves 4

Ingredients
  • 4 large vine-ripened tomatoes
     

  • ½ cup chopped cooked breakfast sausage
     

  • ¾ cup grated mozzarella cheese, divided
     

  • 1 tablespoon Parmesan cheese
     

  • 1 tablespoon Fontina cheese (optional)
     

  • ¼ cup unseasoned fresh breadcrumbs
     

  • 1 teaspoon crushed garlic
     

  • 1 tablespoon chopped fresh flat-leaf parsley
     

  • 1 tablespoon chopped fresh rosemary, plus 4 sprigs to garnish
     

  • 1 teaspoon roughly ground black pepper, divided
     

  • 2 teaspoons extra virgin olive oil, divided

Directions

Omnipan – Medium and Large

  1. Preheat the oven to 375 °F or 191 °C.
     

  2. With a serrated knife, cut off the top ¼ of each tomato. Set the tops aside. Using a spoon, carefully hollow out the seeds and core, leaving the flesh intact. With a paper towel, blot the extra juices inside the tomatoes. Rub 1 teaspoon olive oil on the outside of the tomatoes, including the caps.
     

  3. In the medium Omnipan, mix the chopped cooked sausage, ¼ cup mozzarella cheese, Parmesan cheese, Fontina cheese (if using), breadcrumbs, crushed garlic, chopped flat-leaf parsley, chopped fresh rosemary, ½ teaspoon black pepper, and remaining 1 teaspoon olive oil. Whisk to combine.
     

  4. Set the tomatoes on the large Omnipan. Stuff the tomatoes with the prepared stuffing. Top them with the remaining ½ cup mozzarella cheese. Sprinkle the remaining black pepper and set a sprig of rosemary on top of the cheese on each tomato. Place the tomato cap lightly on top.
     

  5. Place the large Omnipan without the lid in the preheated oven. Bake the tomatoes for 25 minutes, or until the melted cheese starts turning into a light golden-brown color. The tomato skin should be shriveled and show several brown spots. Serve hot

Notes
  • You can serve these as a side dish or have them as a snack. These stuffed tomatoes taste better when hot or warm. Serve with pieces of toast (sourdough, if possible), so you can put the tomato pieces and stuffing on top of the toast and enjoy.
     

  • Use any pre-cooked sausage of your choice, as the raw sausage will not cook inside the tomatoes.
     

  • Do not add salt to the stuffing. The cheese and sausage will provide sufficient saltiness. Substitute shredded mozzarella with fresh mozzarella for extra creaminess.
     

  • You can make your own fresh breadcrumbs by processing some old bread slices in a food processor until they turn into breadcrumbs.

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