Can you believe it’s August already? This summer is absolutely flying by, and we don’t know about you, but we’re feeling that end-of-summer panic. We feel like we haven’t been to the beach enough times, spent enough time outside in the sun, or eaten nearly enough fresh summer produce. That last one, at least, is easy enough to remedy, especially since we’re right smack dab in the middle of tomato season! There are endless ways to enjoy this rich, red summer fruit, and our favorite today is this recipe for Sausage-Stuffed Tomatoes! The sausage is mixed with Arborio rice, seasoned to perfection, stuffed in a hollowed tomato and baked until the whole combination is absolutely mouth-watering. Watch how they’re made, and make this dish the centerpiece of the rest of your summer.
Prep Time: 20 minutes
Total Time: 50 minutes
6 medium-large tomatoes
1 tablespoon olive oil
½ cup onion, small dice
1 to 2 cloves garlic, minced
⅛ teaspoon chili flakes
Salt and pepper, to taste
½ pound Italian sausage
½ cup Arborio rice (or other short-grain rice)
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
¼ cup plain breadcrumbs
¼ cup Parmesan cheese, shredded
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat a baking sheet with oil.
- Cut out the stems and slice off the very top of each tomato. Cut along the inner edge of each tomato, leaving a ½-inch-thick wall. Scoop out the seeds, juice and flesh into a strainer placed over a bowl. Pick out the tomato flesh, chop finely, and set aside. Using a spoon, stir the remaining seeds and juice around in the strainer, pushing any remaining liquid through. Discard any seeds, and set the juice aside.
- Place the hollowed tomatoes on the baking sheet coated with oil. Set aside.
- In a large sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent.
- Add the garlic and chili flakes. Season with salt and pepper, and sauté until fragrant.
- Add the sausage and cook until browned.
- Add the rice and cook for 3 minutes.
- Add the reserved tomato juice and chopped tomatoes. Bring to a simmer, then reduce heat to medium-low. Continue to cook, stirring occasionally, for 10 to 15 minutes, or until the rice is ¾ of the way cooked. Add the fresh herbs and season to taste.
- While the rice is cooking, in a small bowl, combine the breadcrumbs and Parmesan cheese.
- Spoon the rice filling into the hollowed-out tomatoes, filling ¾ of the way to the top. Sprinkle the breadcrumb mixture over the tops.
- Bake for 30 to 40 minutes, until the tomatoes are soft and the rice has finished cooking. Serve hot.
How good do these stuffed tomatoes look? Just one is enough for a whole rich, satisfying meal. Do you think you’ll give them a try? How else do you plan on enjoying the rest of summer’s fresh produce? Can you think of anything besides sausage that might work in this dish?