Italian Stuffed Tomatoes

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.
  • ENJOY!