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!
(19 ounces) JOHNSONVILLE® Fresh Italian Mild Sausage Links, casings removed
chopped fresh spinach
egg, lightly beaten
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.