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Name: Stuffed Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 large Tomatoes; 1 tbsp. Extra virgin olive oil; 1/4 cup shallot minced; 1 clove Garlic minced; 1/2 lb sweet Italian Sausage casing removed; 1/4 cup Fresh basil chopped, a bit more for garnish; 3/4 cup Panko bread crumbs; 3 oz fontina cheese cut into 1/4 inch cubes; 1/4 cup Parmesan cheese freshly grated; Kosher Salt; Black pepper freshly ground

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INGREDIENTS

4 large Tomatoes
1 tbsp. Extra virgin olive oil
1/4 cup shallot ; minced
1 clove Garlic ; minced
1/2 lb sweet Italian Sausage ; casing removed
1/4 cup Fresh basil ; chopped, a bit more for garnish
3/4 cup Panko bread crumbs
3 oz fontina cheese ; cut into 1/4 inch cubes
1/4 cup Parmesan cheese ; freshly grated
Kosher Salt
Black pepper ; freshly ground

Servings

INSTRUCTIONS

Preheat oven to 425 degrees F.

Core tomatoes with a paring knife and cut a large 2 inch circle on top of each one. Using a small spoon, scoop out the insides, then place tomatoes upside down on a paper towel lined baking sheet and let drain while you prep the filling.

In a large skillet, heat olive oil over medium high heat. Add shallot and garlic and saute until fragrant, about 1 to 2 minutes. Add sausage, breaking it up with a wooden spoon, then cook until browned and cooked thought, about 8 minutes.

Using a slotted spoon, remove sausage mixture to a large paper towel lined bowl to soak up any grease, then discard paper towel and stir in basil, panko, fontina cheese and parmesan.

Place tomatoes in a small baking dish and season insides with salt and pepper. Stuff tomatoes with sausage mixture (filling will shrink as you cook so be sure to mound tops until they look like they are overflowing.

Bake until the cheeses are melting and tops are golden, abut 15 to 20 minutes.

Let cool 5 to 10 minutes and serve with a simple green salad.

NOTES

If you can't find Fontina cheese, you can substitute Gruyere, Provolone or Gouda (not smoked)

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Stuffed Tomatoes

4 large Tomatoes
1 tbsp. Extra virgin olive oil
1/4 cup shallot minced
1 clove Garlic minced
1/2 lb sweet Italian Sausage casing removed
1/4 cup Fresh basil chopped, a bit more for garnish
3/4 cup Panko bread crumbs
3 oz fontina cheese cut into 1/4 inch cubes
1/4 cup Parmesan cheese freshly grated
 Kosher Salt
 Black pepper freshly ground

Preheat oven to 425 degrees F. 
Core tomatoes with a paring knife and cut a large 2 inch circle on top of each one. Using a small spoon, scoop out the insides, then place tomatoes upside down on a paper towel lined baking sheet and let drain while you prep the filling. 
In a large skillet, heat olive oil over medium high heat. Add shallot and garlic and saute until fragrant, about 1 to 2 minutes. Add sausage, breaking it up with a wooden spoon, then cook until browned and cooked thought, about 8 minutes. 
Using a slotted spoon, remove sausage mixture to a large paper towel lined bowl to soak up any grease, then discard paper towel and stir in basil, panko, fontina cheese and parmesan. 
Place tomatoes in a small baking dish and season insides with salt and pepper. Stuff tomatoes with sausage mixture (filling will shrink as you cook so be sure to mound tops until they look like they are overflowing. 
Bake until the cheeses are melting and tops are golden, abut 15 to 20 minutes. 
Let cool 5 to 10 minutes and serve with a simple green salad.

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Nutrition

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Serving Size: 1 Serving (305g)
Recipe Makes: 4 Servings

Calories: 473
Calories from Fat: 298 (63%)

Amt Per Serving		% DV

	Total Fat 33.1g	44 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 15.3g
	Polyunsanturated Fat 4g
Cholesterol 69.1mg		21 %
Sodium 806.2mg		28 %
Potassium 702.8mg		18 %
Total Carbohydrate 26g		8 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 22.3g
Protein 19.1g		27 %
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: 473

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