ITALIAN STUFFED TOMATOES
Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.
Nutrition Facts : Calories 172 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 399mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
GRILLED FOCACCIA WITH MOZZARELLA DI BUFALA, SWEET ITALIAN SAUSAGE, AND FRESH TOMATOES
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour.
- Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over.
- Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine.
- Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil.
STUFFED ITALIAN SAUSAGE
Stuffed sausages for dinner using Italian sausage links filled with string cheese and covered in marinara sauce bakes for a cheesy savory 3 ingredient keto friendly dinner in no time!
Provided by Jen @ Whole Lotta Yum
Categories Sausage
Time 35m
Number Of Ingredients 4
Steps:
- Preheat an oven to 400 degrees Fahrenheit and position the oven rack to the center.
- Carefully cut the Italian sausage links lengthwise, making sure to only cut about halfway down into the sausage.
- Insert a piece of string cheese into each sausage and then pinch the top of the raw sausage closed over the top of the cheese. Place the stuffed sausages into the bottom of a 9x9 baking dish.
- Drizzle the cup of marinara sauce over the top of the sausages.
- Bake the stuffed sausage recipe for 30+ minutes or until the sausages are cooked through and reach an internal temperature of 160 degrees Fahrenheit.
Nutrition Facts : Calories 431 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 32 grams fat, Fiber 0 grams fiber, Protein 25 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1101 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
MOZZARELLA-STUFFED TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.
STUFFED TOMATOES WITH MOZZARELLA
Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
- Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
- Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.
Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g
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