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
-
1
package
(19 ounces) JOHNSONVILLE® Fresh Italian Mild Sausage Links, casings removed
-
6
large
tomatoes
-
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
-
1
egg, lightly beaten
REVIEWS
Directions
-
Using a sharp knife, slice ½-inch off the top of tomatoes; discard tops.
-
Using a small knife and a spoon, remove pulp from tomatoes.
-
Reserve 1 cup tomato pulp; chop coarsely and save for the filling.
-
Invert tomato shells onto paper towels to drain.
-
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.
-
In the same skillet, cook onions in olive oil over medium-low heat until golden; stirring occasionally.
-
Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted.
-
Stir in the sausage, sherry and pepper. Cool slightly; stir in egg.
-
Place tomato shells in a 2-quart baking dish. Fill shells with sausage mixture.
-
Bake, uncovered, at 350° F for 35 to 40 minutes or until hot.