Italian Stuffed Tomatoes

Name: Italian Stuffed Tomatoes
Ingredients: 8 medium tomatoes; 1/2 pound bulk Italian sausage; 3/4 cup chopped onion; 2 garlic cloves, minced; 1 cup chopped zucchini; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 1 tablespoon red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups cooked long grain rice; 3/4 cup shredded provolone or part-skim mozzarella cheese; 6 tablespoons shredded Parmesan cheese, divided; 3 tablespoons chopped fresh parsley

14 ingredients

3 steps

Ingredients

8 medium tomatoes
1/2 pound bulk Italian sausage
3/4 cup chopped onion
2 garlic cloves, minced
1 cup chopped zucchini
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cooked long grain rice
3/4 cup shredded provolone or part-skim mozzarella cheese
6 tablespoons shredded Parmesan cheese, divided
3 tablespoons chopped fresh parsley

Directions

1

Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain.
2

Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
3

Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.