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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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 308
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