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Stuffed Tomatoes
Sep. 21st, 2014 08:52 pmWe have an excess of tomatoes this year, so I decided to try making baked stuffed tomatoes. I looked at a few recipes, like this one:
http://www.goodhousekeeping.com/recipefinder/stuffed-tomatoes-lean-ground-beef-recipe
and then I decided to do my own thing. The quantities below are approximate since I kind of just took handfuls of this and that.
Nine medium-sized tomatoes
one 14 ounce package of Al Fresco Garlic & Herb Chicken Sausage
1/2 cup cooked white rice
1/2 cup shredded cheese (I used Tillamook Italian Three Cheese blend)
1/2 cup marinara sauce (we had an open jar of Classico Four Cheese sauce in the fridge)
2 tablespoons melted butter
1/4 cup Progresso plain bread crumbs
1/4 cup parmesan cheese, grated
Pre-heat oven to 425 degrees. Spread marinara sauce in bottom of baking dish. Remove stems from tomatoes and hollow the tomatoes out using a melon baller. Reserve the tomato pulp (I pureed it in my Bullet blender). Remove sausage meat from casings and brown the sausage in a pan until fully cooked (chop while cooking as needed). Set sausage aside until it has cooled enough that you can handle it with your bare hands. Add the cooked rice, about 1/4 cup of the pureed tomato pulp and the shredded cheese to the sausage and mix together thoroughly. Stuff each tomato with the sausage mixture. Melt butter in the microwave in a heat-proof bowl. Add bread crumbs and parmesan cheese (I blended these together in a Bullet blender as well). Press some of the crumb topping onto each tomato. Bake for about 20 minutes, but keep an eye on them to prevent the topping from burning (I had to put foil over the dish about 15 minutes into the baking process).
Serve over rice.
Note ti self, if using rinsed brown rice, add egg and bread crumbs as a binder for the filling.
I had leftover filling so I put it in an oven-proof ramekin, topped it with some crumb topping and baked it alongside the larger dish.
This was so yummy! I will totally make this again.
KEEWERD
http://www.goodhousekeeping.com/recipefinder/stuffed-tomatoes-lean-ground-beef-recipe
and then I decided to do my own thing. The quantities below are approximate since I kind of just took handfuls of this and that.
Nine medium-sized tomatoes
one 14 ounce package of Al Fresco Garlic & Herb Chicken Sausage
1/2 cup cooked white rice
1/2 cup shredded cheese (I used Tillamook Italian Three Cheese blend)
1/2 cup marinara sauce (we had an open jar of Classico Four Cheese sauce in the fridge)
2 tablespoons melted butter
1/4 cup Progresso plain bread crumbs
1/4 cup parmesan cheese, grated
Pre-heat oven to 425 degrees. Spread marinara sauce in bottom of baking dish. Remove stems from tomatoes and hollow the tomatoes out using a melon baller. Reserve the tomato pulp (I pureed it in my Bullet blender). Remove sausage meat from casings and brown the sausage in a pan until fully cooked (chop while cooking as needed). Set sausage aside until it has cooled enough that you can handle it with your bare hands. Add the cooked rice, about 1/4 cup of the pureed tomato pulp and the shredded cheese to the sausage and mix together thoroughly. Stuff each tomato with the sausage mixture. Melt butter in the microwave in a heat-proof bowl. Add bread crumbs and parmesan cheese (I blended these together in a Bullet blender as well). Press some of the crumb topping onto each tomato. Bake for about 20 minutes, but keep an eye on them to prevent the topping from burning (I had to put foil over the dish about 15 minutes into the baking process).
Serve over rice.
Note ti self, if using rinsed brown rice, add egg and bread crumbs as a binder for the filling.
I had leftover filling so I put it in an oven-proof ramekin, topped it with some crumb topping and baked it alongside the larger dish.
This was so yummy! I will totally make this again.
KEEWERD
