Sausage Stuffed Tomatoes
Sausage Stuffed Tomatoes
Fresh tomatoes are stuffed with a mixture of Johnsonville® Italian Sausage, caramelized onion, spinach, garlic and sherry for a truly one-of-a-kind taste!
Ingredients
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1
package
(19 ounces) JOHNSONVILLE® Fresh Italian Mild Sausage Links, casings removed
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6
large
tomatoes
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1/2
cup
chopped onion
-
2
tablespoons
olive oil
-
1
cup
chopped fresh spinach
-
2
teaspoon
minced garlic
-
3
tablespoons
cooking sherry
-
1/4
teaspoon
pepper
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1
egg, lightly beaten
REVIEWS
Directions
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Using a sharp knife, slice ½-inch off the top of tomatoes; discard tops.
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Using a small knife and a spoon, remove pulp from tomatoes.
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Reserve 1 cup tomato pulp; chop coarsely and save for the filling.
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Invert tomato shells onto paper towels to drain.
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In a skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F. Drain if desired and set aside.
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In the same skillet, cook onions in olive oil over medium-low heat until golden; stirring occasionally.
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Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted.
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Stir in the sausage, sherry and pepper. Cool slightly; stir in egg.
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Place tomato shells in a 2-quart baking dish. Fill shells with sausage mixture.
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Bake, uncovered, at 350° F for 35 to 40 minutes or until hot.
