ITALIAN SAUSAGE STUFFED TOMATOES
Juicy tomatoes stuffed with Italian sausage, veggies, herbs, and breadcrumbs—baked to perfection and topped with parmesan. Comforting, flavorful, and perfect for sharing.
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:
- More Italian Favorites:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹