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.
Italian Translation: Pomodori Ripieni di Salsiccia
Region of Origin: Sicily
Wine Pairing Suggestion: Barbera
Category: Main Course [‘Secondi’]
Michelle’s Cucina
A note from my kitchen to yours.
[lorem ipsom]
What You’ll Need to Make [RECIPE TITLE]:
- Slicing tomatoes
- Extra-Virgin Olive Oil, separated
- Italian Sausage
- Mirepoix: Onion, Carrot, Celery
- Garlic Cloves
- Dried Spices & Fresh Herbs
- Tomato Sauce
- Breadcrumbs
- Parmesan Cheese
Equipment & Tools for Italian Sausage Stuffed Tomatoes:
- 2 large saute pans
- 9 x 9 in Baking Dish
- Immersion Hand Blender
- Wooden spoon
- (Optional) Ground Meat masher 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 those tops. Scoop out the flesh and seeds on the inside of the tomatoes, and put into a small container that is suitable for an immersion hand blender. Add 1T EVOO 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 2T EVOO 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 using about 2T of the breadcrumbs. Bake for 20-25 minutes, until the bread crumbs are golden.
How to Serve Italian Sausage Stuffed Tomatoes:
La Vita, Simplified:
- You can substitute for 5-6 bell peppers to stuff instead of the tomatoes; however, the inside seeds and flesh of the peppers can be discarded and you won’t have that tomato coulis for serving.
- Store any extra filling: keep in an airtight container in the refrigerator for up to 3 days; or freeze for a rainy day.
ITALIAN SAUSAGE STUFFED TOMATOES
Equipment
- 2 large saute pans
- Baking Dish ~ 9 x 9 inches
- Hand Blender
- Wooden Spoon
- (Optional) Ground Meat masher 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 Thyme
- ¼ teaspoon Oregano
- ⅛ teaspoon Pepperoncino /Red Chili Flakes - Optional
- 1 Tablespoon Fresh Parsley, chopped fine
- 1 Tablespoon Fresh Basil, chopped fine
- 8 ounce can Tomato Sauce
- 2 Tablespoons Breadcrumbs - + more for garnish
- ¼ cup Parmesan Cheese, grated - + more for garnish
Instructions
- Preheat oven to 375
- Cut off the tops of the tomatoes and discard those tops.
- Scoop out the flesh and seeds on the inside of the tomatoes, and put into a small container that is suitable for an immersion hand blender. Add 1T EVOO and puree with a hand blender to form a ‘coulis’ sauce and pour into the baking dish. Set aside.
- 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!)
- Meanwhile, in a separate large saute pan, on medium-high heat, add the remaining 2T EVOO 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.
- 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 using about 2T of the breadcrumbs.
- Bake for 20-25 minutes, until the bread crumbs are golden.
- 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
- Serve the stuffed tomatoes with parmesan cheese, a sprinkle of breadcrumbs, tomato coulis sauce (and any of the extra filling if you so choose!)
- You can substitute for 5-6 bell peppers to stuff instead of the tomatoes; however, the inside seeds and flesh of the peppers can be discarded and you won’t have that tomato coulis for serving.
- Store any extra filling: keep in an airtight container in the refrigerator for up to 3 days; or freeze for a rainy day.
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