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Name: Sausage and Basil Stuffed Tomatoes
Prep time: 30 min
Total time: 50 min
Yield: 8
Cuisine: not set
Ingredients: 8 medium tomatoes with stems intact; 4 tablespoon EVOO; pinch Cayenne pepper; 3/4 lb luganega or sweet Italian sausage casings removed; 1 teaspoon herbes de provence; 1 small green bell pepper diced; 1 large onion diced; 1 stalk Celery diced (+handful of leaves); 1 small Garlic clove minced; 2 cups bread cubes (1/2 baguette); 1 cup fresh basil; 1/2 cup Walnuts broken; 1/3 cup Parmesan grated

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INGREDIENTS

8 medium tomatoes ; with stems intact
4 tablespoon EVOO
pinch Cayenne pepper
3/4 lb luganega or sweet Italian sausage ; casings removed
1 teaspoon herbes de provence
1 small green bell pepper ; diced
1 large onion ; diced
1 stalk Celery ; diced (+handful of leaves)
1 small Garlic clove ; minced
2 cups bread cubes ; (1/2 baguette)
1 cup fresh basil
1/2 cup Walnuts broken
1/3 cup Parmesan grated

Servings

INSTRUCTIONS

Preheat oven to 400. Using a serrated knife, slice off the top quarter of each tomato and reserve tops. Scoop out the pulp from inside each tomato and transfer to a food processor Add 2 T olive oil and the cayenne to the food processor and process until smooth; pour into a 9x13 in baking dish. Heat the remaining 2 T oil in a large skillet over medium high. Add the sausage, herbes de provence, bell pepper, onion, diced celery and garlic. Cook, stirring until the sausage browns, about 5 min. Transfer the sausage mixture and bread to the food processor and pulse until chopped. Pack the tomatoes with the sausage bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce and add tops cut side down in between them. Place basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle on tomatoes. Put on tops. Bake until stuffing is golden (20 min). cover each with a top and serve with sauce.

NOTES

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Sausage and Basil Stuffed Tomatoes

8 medium tomatoes with stems intact
4 tablespoon EVOO 
 pinch  Cayenne pepper 
3/4 lb luganega or sweet Italian sausage casings removed
1 teaspoon herbes de provence 
1 small green bell pepper diced
1  large onion diced
1 stalk Celery diced (+handful of leaves)
1 small Garlic clove  minced
2 cups bread cubes (1/2 baguette)
1 cup fresh basil 
1/2  cup Walnuts broken 
1/3 cup Parmesan grated

Preheat oven to 400.  Using a serrated knife, slice off the top quarter of each tomato and reserve tops.  Scoop out the pulp from inside each tomato and transfer to a food processor  Add 2 T olive oil and the cayenne to the food processor and process until smooth; pour into a 9x13 in baking dish.  Heat the remaining 2 T oil in a large skillet over medium high.  Add the sausage, herbes de provence, bell pepper, onion, diced celery and garlic.  Cook, stirring until the sausage browns, about 5 min.  Transfer the sausage mixture and bread to the food processor and pulse until chopped.  Pack the tomatoes with the sausage bread mixture so the stuffing is domed on top.  Put the stuffed tomatoes in the baking dish on top of the sauce and add tops cut side down in between them.  Place basil, walnuts, cheese and celery leaves in the food processor and chop.  Sprinkle on tomatoes.  Put on tops.  Bake until stuffing is golden (20 min).  cover each with a top and serve with sauce.

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Nutrition

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Serving Size: 1 Serving (270g)
Recipe Makes: 8 Servings

Calories: 308
Calories from Fat: 134 (44%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 4.4g
Cholesterol 3.7mg		1 %
Sodium 398.5mg		14 %
Potassium 462.4mg		12 %
Total Carbohydrate 35.5g		10 %
	Dietary Fiber 4g	16 %
	Sugars, other 31.5g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 308

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