Stuffed Tomatoes

By National Gardening Association Editors

6 firm, red tomatoes, three to four inches in diameter
1/2 pound sausage meat, lean, chopped beef, or ground turkey
1 medium onion, finely chopped
olive oil
1-1/2 cups cooked brown rice
1 clove garlic, minced
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh parsley, finely chopped
4 tablespoon Parmesan cheese
salt and pepper to taste

Cut tops off unpeeled, washed tomatoes and save them. Squeeze or scoop out the tomato seeds and reserve the juice. Sprinkle insides with salt and invert to drain.

Brown meat, drain fat and set aside. Saute onion in olive oil until translucent. Combine meat, rice, herbs, cheese, seasonings and reserved tomato juice.

Stuff shells with mixture. Place tomatoes on oiled, shallow baking pan and bake in preheated 350oF oven for 50 minutes or until tomatoes are soft but still firm. Serve hot or cold.

Serves 6.

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