When tomato harvesting in the garden is in full swing, it is a perfect time to make stuffed tomatoes. This is an excellent dinner on a warm summer day. 

 

Pair the tomatoes with a light salad and a cool glass of Chardonnay, and you are well on your way to a beautiful evening. 

 

Yield 5 servings

 

5 medium tomatoes 

3 tbsp olive oil + more for the pan and drizzling 

½ cup parsley, finely chopped

1 tsp dried oregano

1 small shallot minced

3 cloves garlic, minced

½ lb ground Italian sausage

1 lb. ground beef

1 egg, whisked

1 Tbsp gluten-free breadcrumbs or regular breadcrumbs

1 Tbsp sour cream

salt & pepper

Basil for garnish, optional

 

 

Cut the tops off the tomatoes and set them aside on a paper towel. Scoop out the pulp into the bowl. Salt the bottom of the tomatoes and flip them over onto a paper towel for at least 5 minutes to drain the moisture.


Pour tomato pulp into a strainer to drain the liquid and remove most of the seeds. Chop the pulp and scrape it back into the bowl. Add parsley and oregano to the bowl and stir to combine. 

 

Add 3 Tbsp olive oil, minced shallot, and minced garlic into a skillet. Stir and cook 1-2 minutes until fragrant. Add the tomato pulp mixture to the skillet. Sprinkle with salt & pepper, and simmer for about 5 minutes, until most of the liquid has evaporated. Allow to cool slightly and place it back in the bowl. 


On medium-high heat, cook the sausage and ground beef in a large skillet until done. 

Drain the meat and let cool. Crumble the meat into small pieces.

 

Add the meat to the bowl. Next, add the egg, breadcrumbs, and sour cream. 

Mix by hand to thoroughly combine and season with salt and pepper. 

 

Preheat oven to 400F. 

 

Stuff tomatoes with filling and place in an oiled 9×13 baking dish. Place tops back on tomatoes and drizzle with olive oil. Bake tomatoes for approximately 20 minutes until tomatoes are roasted but not falling apart. Serve the tomatoes warm. 

 

Just Salt It, and enjoy!