Ingredients
stuffed Tomatoes
6 large tomatoes (preferably field)
2 onions, chopped
Olive oil 30 ml (2 tbsp.)
454 g (1 lb) of meat spicy Italian sausage (about 4 sausages)
3 cloves garlic, minced
2 slices of stale bread, chopped (375 ml / 1½ cups)
60 ml (¼ cup) white wine
125 ml (½ cup) grated Parmigiano-Reggiano
60 ml (¼ cup) chopped parsley
Salt and pepper
1 slice of dry bread, chopped
60 ml (¼ cup) grated Parmigiano-Reggiano
Preparation
stuffed Tomatoes
Place rack in center of oven. Preheat oven to 200 ° C (400 ° F).
Cut the tomatoes in half horizontally. Cut a thin slice at the base of each tomato half for them to lie on the bottom of the dish. Remove the seeds and the green part.
Place tomatoes, cut side up, in a large baking dish. Salt and pepper. Bake about 15 minutes or until tomatoes are tender. Book. Set oven to grill (broil).
Meanwhile, in large skillet, soften the onions in oil. Salt and pepper. Add the sausage and saute in the crumbling until browned. Add garlic and cook 1 minute. Add the bread, the wine and cook, stirring until the bread has absorbed all the liquid. Off the heat, stir in the Parmesan and parsley. Adjust seasoning.
Spread the filling into the cooked, about 60 ml (¼ cup) for each tomato.
breadcrumbs
In a bowl, mix the bread and cheese.
Spread the bread crumbs over the tomatoes and cook in oven for about 2 minutes or until the crust is lightly browned.
stuffed Tomatoes
6 large tomatoes (preferably field)
2 onions, chopped
Olive oil 30 ml (2 tbsp.)
454 g (1 lb) of meat spicy Italian sausage (about 4 sausages)
3 cloves garlic, minced
2 slices of stale bread, chopped (375 ml / 1½ cups)
60 ml (¼ cup) white wine
125 ml (½ cup) grated Parmigiano-Reggiano
60 ml (¼ cup) chopped parsley
Salt and pepper
1 slice of dry bread, chopped
60 ml (¼ cup) grated Parmigiano-Reggiano
Preparation
stuffed Tomatoes
Place rack in center of oven. Preheat oven to 200 ° C (400 ° F).
Cut the tomatoes in half horizontally. Cut a thin slice at the base of each tomato half for them to lie on the bottom of the dish. Remove the seeds and the green part.
Place tomatoes, cut side up, in a large baking dish. Salt and pepper. Bake about 15 minutes or until tomatoes are tender. Book. Set oven to grill (broil).
Meanwhile, in large skillet, soften the onions in oil. Salt and pepper. Add the sausage and saute in the crumbling until browned. Add garlic and cook 1 minute. Add the bread, the wine and cook, stirring until the bread has absorbed all the liquid. Off the heat, stir in the Parmesan and parsley. Adjust seasoning.
Spread the filling into the cooked, about 60 ml (¼ cup) for each tomato.
breadcrumbs
In a bowl, mix the bread and cheese.
Spread the bread crumbs over the tomatoes and cook in oven for about 2 minutes or until the crust is lightly browned.