Italian Stuffed Tomatoes - here's another family favorite!

6 large tomatoes
1 cup minced onion
2 garlic cloves, minced
1 lb. Italian Sausage
1 cup cooked wild rice
tomato pulp
1/2 cup diced apples
1/2 cup finely chopped basil
1 cup freshly grated parmesan cheese
extra virgin olive oil
salt and freshly cracked pepper

* Wash and dry off tomatoes.
* Cut the top quarter inch of the tomatoes off.
* Cut enough off of the top of the tomato to allow you to clean out the center of the tomato comfortably.
* Clean out the center of the tomato.
* Set tomatoes aside until ready to stuff.
* Save the pulp of the tomatoes and use it in the stuffing mixture.
* Heat up a sauté pan on the stove and add enough olive oil to coat the bottom of the pan.
* Add the onions and garlic.
* Sauté for approximately two minutes
* Add the Italian Sausage and cook completely.
* Add wild rice, tomato pulp diced apples, and freshly chopped basil. Stir to incorporate all ingredients.
* Add parmesan cheese.
* Salt and pepper to taste and set aside.
* Place hollowed out tomatoes on a baking sheet and drizzle extra virgin olive oil over the tomatoes.
* Using a large spoon, divide the mixture evenly between the tomatoes and fill tomatoes completely.
* Sprinkle with salt and freshly cracked pepper.
* Place in a 400 degree oven for 15 minutes or until tomatoes are soft.
* Remove tomatoes from oven, top with additional grated parmesan cheese if desired.
* Serve with freshly sautéed vegetables from the garden.