Tomatoes Stuffed with Sausage and Rice

Here tomatoes are stuffed and then roasted in a hot oven to maximize caramelization. This technique works for all sorts of vegetables; see the variations and the list of other vegetables to use that follows.
You can ready the tomatoes for stuffing in two ways: by slicing off a lid and creating a container out of the whole tomato or by halving the tomato, scraping out the insides, and stuffing each half (this is best suited forlarge tomatoes or for making stuffed tomato appetizers).
Other vegetables you can use: Bell peppers, mushrooms, small eggplant, and summer squash can be stuffed raw. Chayote, onions, winter squash, cabbage, or any sturdy cooking green must be parcooked before being stuffed. (In all cases except for the peppers you will need to create a little hollow space by scraping away some of the interior flesh before filling.)

MAKES: 4 or more servings

TIME: 50 minutes with cooked rice

INGREDIENTS:

• 4 to 6 firm ripe tomatoes, about 6 ounces each
• 8 ounces fresh sausage, removed from the casings if necessary
• 1 cup cooked white, basmati, brown, or wild rice (or any other cooked grain)
• 1 tablespoon minced garlic (optional)
• Salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil
• Chopped fresh parsley or basil leaves for garnish

INSTRUCTIONS:

1. Preheat the oven to 450°F (230°C).
2. Prepare the tomatoes: Cut a 1/4-inch slice from the smooth end of each tomato to create a stable base. Keep these slices aside as they will be used later. Use a spoon to scoop out all of the insides of the tomatoes, leaving a wall about 1/4 inch thick. Discard the woody core, seeds, and chop the pulp from the inside.
3. In a mixing bowl, combine the chopped tomato pulp, fresh sausage, cooked rice, minced garlic (if using), and season with salt and freshly ground black pepper. Mix well to combine.
4. Sprinkle the inside of the hollowed tomatoes with salt and pepper. Stuff each tomato with the sausage and rice mixture, then replace the top slices.
5. Take a shallow roasting pan and spread half of the olive oil in it. Arrange the stuffed tomatoes in the pan with some space between them. Sprinkle the tomatoes with additional salt and pepper.
6. Place the roasting pan with the tomatoes in the preheated oven.
7. Roast the tomatoes at 450°F for 30 to 40 minutes or until the tomatoes are shriveled, and the sausage is cooked through. Check the sausage in the middle of one tomato; if it’s still pink, continue cooking.
8. Once cooked, remove the tomatoes from the oven. You can serve them hot, warm, or at room temperature.
9. Drizzle the remaining olive oil over the stuffed tomatoes and garnish with chopped fresh parsley or basil leaves.

VARIATIONS:

• Tomatoes Stuffed with Rice and Cheese: Substitute the sausage with 1 cup grated Gruyère, Asiago, manchego, Monterey Jack, or mozzarella cheese.
• Quick Stuffed Tomatoes: Halve the tomatoes, core, and scoop out the seeds. Omit the sausage and rice. Mix together 1/2 cup bread crumbs, 1/2 cup freshly grated Parmesan, minced garlic, salt, and pepper. Add enough olive oil to make it hold together a bit. Fill the tomato halves with the breadcrumb mixture and proceed with the rest of the recipe, reducing the cooking time to 20 to 30 minutes, depending on the size of the tomatoes.

Enjoy your delicious Tomatoes Stuffed with Sausage and Rice!