Stuffed Tomatoes with Meat and Cheese
Servings: 10 people
Unsure what to do with large summer garden crop? These cheesy meat stuffed tomatoes are always a hit with family and friends.
Preheat oven to 350°F
Peel of skin of sausage. Mince sausage or use a food processor to ground meat.
In a slightly greased skillet, brown sausage for a few minutes.
Properly wash tomatoes with cold water. Wipe with clean cloth.
Make a thin slice at the end of tomatoes, allowing each tomato to stand properly. Slice the top part of tomato to make an opening.
Spoon the center of each tomato, remove seeds.
Slightly brush the outer sides of tomatoes with olive oil.
Add thin slices of cheese around the insides of tomatoes and fill each one with cooked sausage. Top with grated cheese.
Bake for 5 to 8 minutes or until cheese is melted and golden. Feel free to add more cheese if you want cheese to overflow or drip on the sides.
Allow to cool for 1 to 2 minutes and slowly transfer to a serving platter.
Garnish with fresh minced parsley.
It's best to use freshly grated cheese with has no anti-caking starch added.
Any size tomatoes work. Smaller ones are best for appetizers.
Serving: 193g | Calories: 286 | Carbohydrates: 4.9g | Protein: 14.7g | Fat: 23.3g | Saturated Fat: 8.5g | Cholesterol: 56mg | Sodium: 452mg | Potassium: 442mg | Fiber: 1.5g | Sugar: 3.3g | Vitamin A: 1200IU | Vitamin C: 23.9mg | Calcium: 170mg | Iron: 1.1mg
[serving_size] => 193
[calories] => 286
[carbohydrates] => 4.9
[protein] => 14.7
[fat] => 23.3
[saturated_fat] => 8.5
[cholesterol] => 56
[sodium] => 452
[potassium] => 442
[fiber] => 1.5
[sugar] => 3.3
[vitamin_a] => 1200
[vitamin_c] => 23.9
[calcium] => 170
[iron] => 1.1
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.