Stuffed Tomatoes
This Stuffed Tomatoes recipe is easy to make, and is ready in an hour!
Foto: Spend With PenniesIngredients
- 6 large ripe tomatoes (about 3 pounds)
- ¾ pound Italian sausage
- 1 onion (finely diced)
- 4 cloves garlic (minced)
- ¼ cup white wine
- 3½ tablespoons tomato paste
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 1 cup cooked white rice
- ½ cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
Steps
Preheat oven to 400°F.
Rinse tomatoes and cut the tops off.
Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.
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