Stuffed Baked-Tomatoes

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This is a great side dish with so many main course meals! I buy from my produce market 3 large (as I can find) ripe tomatoes. Cut the top (about 1-1/2″ off, take out the flesh and seeds from each using a serrated spoon and place in a mixing bowl. Brush Olive Oil inside each tomato. Salt and black pepper to your liking.

In the mixing bowl with the seeds and flesh add 1 cup cooked crumbled sausage, 1/4 cup cooked diced bell peppers, 1/4 cup pecorino romano cheese grated, few tablespoons of cheddar cheese shredded, dash of basil, oregano, stir well with a spatula. Fill each half of Roma tomato full of mixing bowl ingredients. Place each filled tomato in a deep baking dish, add 1/4 cup low sodium vegetable stock into the bottom of baking dish. Cover with aluminum foil bake @ 375 F for 12-14 minutes, remove from oven (remove foil), add grated mozzarella cheese and shredded cheddar cheese to the top and place back into the oven for 2-3 minutes longer. Garnish with fresh chopped parsley.

These tomatoes are out of this world full of flavor. I often make them for lunch!


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


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