Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: 6 large ripe, firm tomatoes; 8 oz. mild Italian sausage, casing removed; 3/4 c. chopped onion; 2 cloves garlic, minced; 2/3 c. diced zucchini; 2 Tbsp. chopped fresh basil or 1 tsp. dried basil; 1 Tbsp. red wine vinegar; 1 Tbsp. oregano; 1/2 tsp. salt; 1/4 tsp. pepper; 1 1/2 c. cooked rice; 1/2 c. shredded Provolone cheese; 6 Tbsp. grated Parmesan cheese, divided

13 ingredients

13 steps

Ingredients

6 large ripe, firm tomatoes
8 oz. mild Italian sausage, casing removed
3/4 c. chopped onion
2 cloves garlic, minced
2/3 c. diced zucchini
2 Tbsp. chopped fresh basil or 1 tsp. dried basil
1 Tbsp. red wine vinegar
1 Tbsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked rice
1/2 c. shredded Provolone cheese
6 Tbsp. grated Parmesan cheese, divided

Directions

1

Preheat oven to 350°.
2

Slice tops off tomatoes and discard. Using small knife, remove center pulp from tomatoes, leaving shells intact.
3

Discard seeds, chop pulp and reserve.
4

Invert tomato shells onto paper toweling to drain.
5

Cook sausage, onion and garlic until sausage is browned and crumbly.
6

Drain off excess fat.
7

Stir in reserved tomato pulp, zucchini, basil, vinegar, oregano, salt and pepper.
8

Simmer, uncovered, 10 minutes.
9

Remove from heat.
10

Stir in rice, Provolone and 4 tablespoons Parmesan. Place tomatoes in 2-quart (10 x 13-inch) rectangular baking dish. Spoon filling into shells, mounding on top.
11

Sprinkle with remaining 2 tablespoons Parmesan cheese.
12

Bake 25 to 30 minutes or until bubbly and hot.
13

Serve immediately.