Italian Sausage Stuffed Tomatoes
If you’re looking for a dish that balances rustic charm with big flavor, Italian Sausage Stuffed Tomatoes are it. Juicy, ripe tomatoes are hollowed out and filled with a savory mix of sausage, vegetables, herbs, and breadcrumbs, then baked until golden. The result? A comforting yet elegant dish that works just as well for a casual family meal as it does for a dinner party centerpiece.
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Italian Translation: Pomodori Ripieni di Salsiccia
Region of Origin: Sicily
Wine Pairing Suggestion: Nero d’Avola or Barbera
Category: Main Course [‘Secondo’]
Michelle’s Cucina
A note from my kitchen to yours.
Tomatoes are the heart of so many meals. From simmering pots of sauce to fresh slices on the table, they carry the warmth of Italian cooking. These stuffed tomatoes are one of my favorite ways to let them shine: tender, savory, and brimming with flavor. And the coulis made from the scooped tomato flesh feels like nothing goes to waste!
Why this recipe works: The tomatoes become naturally sweet as they bake, while the savory filling and homemade tomato coulis ensure every part of the ingredient is put to delicious use.
Ingredients for Italian sausage stuffed tomatoes:
Full measurements in the recipe card below.
- Slicing Tomatoes
- Extra-Virgin Olive Oil
- Italian Sausage
- Mirepoix: Onion, Carrot, Celery
- Garlic Cloves
- Dried Spices & Fresh Herbs
- Tomato Sauce
- Breadcrumbs
- Parmesan Cheese
Recommended kitchen tools:
- 2 Large Saute Pans
- Square Baking Dish
- Immersion Blender
- Immersion Blender Jar
- Wooden spoon
- Optional: Meat Chopper Utensil
How to Make Italian Sausage Stuffed Tomatoes:
Step 1: Coulis Sauce.
Set the oven to 375. Cut off the tops of the tomatoes and discard tops. Scoop out the flesh and seeds on the inside of the tomatoes, and put into an immersion blender jar. Add 1 Tbsp olive oil and puree with a hand blender to form a ‘coulis’ sauce and pour into the baking dish. Set aside.
Step 2: Brown the Sausage.
Remove the casings from the sausage links and place links in a large saute pan, Cook on medium-high heat until cooked through, approximately 10-15 minutes. (The Ground Meat Masher utensil really can come in handy here!)
Step 3: Prep Filling.
Meanwhile, in a separate large saute pan, on medium-high heat, add the remaining 2 Tbsp olive oil and heat for 2 minutes. Add the chopped onion, carrot, and celery and cook for 5 minutes, stirring often. Add minced garlic and all herbs and spices (thyme, oregano, chili flakes, parsley, basil) and cook an additional 1-2 minutes.
Step 4: Final Combinations.
Reduce heat to medium-low and add tomato sauce. Once the sausage is cooked through, drain, and then add to the other saute pan with tomato sauce. Heat for 5 minutes altogether.
Step 5: Fill & Bake.
Fill tomatoes with sausage mixture. You might have some extra filling, which you can serve alongside the stuffed tomatoes! Add bread crumbs on the top of all the tomatoes. Bake for 20-25 minutes, until the bread crumbs are golden.
How to Serve Italian Sausage Stuffed Tomatoes:
- Remove from the oven and top the tomatoes with parmesan cheese.
- Transfer tomatoes to a serving platter (or plates), and pour tomato coulis sauce into a small bowl for serving.
- Pair along side a rustic, yet approachable red wine like Nero d’Avola (see my full Italian Red Wine Guide here!)
La Vita, Simplified:
Kitchen Favorite: An immersion blender makes quick work of turning the scooped tomato flesh into a silky coulis.
Cookware Favorite: Ceramic non-stick cookware promotes even cooking and makes cleanup much easier.
Prep Favorite: A meat chopper quickly breaks sausage into even crumbles while cooking.
Storage: Extra filling keeps refrigerated up to 3 days or freezes beautifully for another meal.
ITALIAN SAUSAGE STUFFED TOMATOES
Equipment
- 2 large saute pans
- Square Baking Dish
- Immersion Blender Jar
- Immersion Blender
- Wooden Spoon
- (Optional) Meat Chopper Utensil
Ingredients
- 6-7 Large Slicing Tomatoes
- 3 Tablespoons Extra-Virgin Olive Oil - separated
- 1.3 pounds Italian Sausage - about 5 links
- 1 Onion - chopped small dice
- 1 Carrot - chopped small dice
- 1 Celery - chopped small dice
- 2 Garlic Cloves - minced
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Dried Oregano
- ⅛ teaspoon Peperoncino (Red Chili Flakes) - Optional
- 1 Tablespoon Fresh Parsley - chopped fine
- 1 Tablespoon Fresh Basil - chopped fine
- 8 ounce Tomato Sauce
- 2 Tablespoons Breadcrumbs - plus more for garnish
- ¼ cup Parmesan Cheese, grated - plus more for garnish
Instructions
- Preheat oven to 375℉
- Cut off the tops of the tomatoes and discard tops.
- Make the Coulis: Scoop out the flesh and seeds on the inside of the tomatoes, and place into an immersion blender jar. Add 1 Tbsp olive oil and puree with the immersion blender to form a ‘coulis’ sauce. Pour into the square baking dish. Set aside.
- Brown the Sausage: Remove the casings from the sausage links and place links in a large saute pan. Cook on medium-high heat until cooked through, approximately 10-15 minutes. (The Meat Chopper utensil really can come in handy here!)
- Saute the Mirepoix: Meanwhile, in a separate large saute pan, on medium-high heat, add the remaining 2 Tbsp olive oil and heat for 2 minutes. Add the chopped onion, carrot, and celery and cook for 5 minutes, stirring often.
- Add minced garlic and all herbs and spices (thyme, oregano, chili flakes, parsley, basil) and cook an additional 1-2 minutes.
- Reduce heat to medium-low and add tomato sauce.
- Combine: Once the sausage is cooked through, drain, and then add to the other saute pan with tomato sauce. Heat for 5 minutes altogether.
- Fill tomatoes with sausage mixture. You might have some extra filling, which you can serve alongside the stuffed tomatoes!
- Add bread crumbs on the top of all the tomatoes.
- Bake for 20-25 minutes, until the bread crumbs are golden.
- Serve: Remove from the oven and top the tomatoes with parmesan cheese. Move tomatoes to a serving platter (or plates), and pour tomato coulis sauce into a small bowl for serving.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- This filling also works beautifully inside bell peppers.
- Leftover filling keeps refrigerated up to 3 days or frozen for future meals.
- Michelle’s Kitchen Recommendations:
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