Sausage & Cheese Stuffed Tomatoes

Sausage & Cheese Stuffed Tomatoes | The Tish Kitchen | Food & Lifestyle Blogger

Sausage & Cheese Stuffed Tomatoes | The Tish Kitchen | Food & Lifestyle Blogger

I love the bounty of summer. Looking out my window and seeing ice all around, makes me long for lazy, beach days, and wearing less than five layers of clothing.

My summer menu is dictated by what’s at the farmer’s market. I can still use a lot of those ingredients, to bring back the memory of warm, summer days and easy cooking.

I know it isn’t tomato season, but that doesn’t mean I don’t like them. In fact, I love them and find them refreshing. They’re not at their peak of flavor but I won’t turn my back on them. I’m loyal in both friendship and produce.

It’s time to get stuffed!

This one takes minutes to assemble, and a short time in the oven. The roasting intensifies the tomato flavor and really wakes it up. It’s pretty hearty, so it’s great on a cold winter night. Can you smell it? I know your kitchen will smell as good as mine.

Sausage & Cheese Stuffed Tomatoes

Ingredients

  • 4 Medium Tomatoes

  • 1 tbsp. Olive Oil

  • 2 minced Shallots

  • 1 clove minced Garlic

  • 3 sweet or hot, Italian Sausage links, cooked and crumbled

  • 1/4 cup Basil

  • ½ cup Panko Breadcrumbs

  • 4 ounces diced Mozzarella Cheese

  • ¼ cup of Grated Parmesan

  • Salt and Pepper to taste

Instructions

  1. Preheat oven to 425°.

  2. Core the tomatoes and cut an opening at the top, a few inches wide so you can scoop out the middle for the stuffing. Pat them dry on the inside, if they are extra juicy

  3. Salt and Pepper the Tomatoes and place in a foil-lined baking dish. Set aside.

  4. Add olive oil over to a pan over medium heat. Sauté the shallot and garlic until softened.

  5. Add it to a bowl with your cooked, crumbled sausage and stir to combine.

  6. Add the Basil, Panko, Mozzarella and Parmesan. Mix to combine.

  7. Stuff tomatoes fully with the stuffing. The stuffing will shrink a little during cooking.

  8. Bake for 20 minutes. The cheese will be bubbling, and the top should be golden.

Serving Suggestions

All of these can be adjusted to Vegetarian, or Vegan, by using veggie crumbles and vegan cheese products.

Any of these can be an entrée or side dish, but I think it makes the perfect lunch. More fun to eat than the usual salad, I don’t mind having a small salad on the side of these tomatoes.

These work at room temperature, or warm from the oven. I have made the Couscous Salad Tomatoes for brunches because they sit well at room temperature. The best part? I can make them in advance.

Change up the cheese to whatever you prefer and add whatever veggies you have in your fridge. Make it work for you, and your family’s taste. I usually have a variety of grains, olives and cheeses on hand.

Add these to your meal-prep rotation. They pack up well for lunches. I have meat-lover’s versions as well as vegetarian. I’m going to take my last batch out of the oven now. Your home will smell as awesome as mine!