STUFFED HEIRLOOM TOMATOES

STUFFED HEIRLOOM TOMATOES image

Yield 6 - 12 tomatoes

Number Of Ingredients 12

6 - 12 heirloom tomatoes
Salt and freshly ground black pepper to taste
2 Tbs. olive oil, plus more for drizzling
1 yellow onion, finely diced
1/2 lb cremini mushrooms, finely diced
3 garlic cloves, minced
1 lb. mild italian sausage, casings removed
1/4 tsp. red pepper flakes
1 Tbs. minced fresh oregano
2 cups lightly toasted bread crumbs
3/4 cup grated Parmigiano-Reggiano cheese
1/4 cup minced fresh flat-leaf parsley

Steps:

Preheat oven to 375F. Using paring knife, core tomatoes. Scoup out seeds with a spoon. Season insides of tomatoes with salt and pepper. Set tomatoes, cut side down, on plate. In saute pan over medium-high heat, warm 2 Tbs. oil. Add onion; cook 5 minutes. Add garlic; cook 1 minute. Add sausage and ed pepper flakes; cook, breaking sausage into small pieces, until cooked through, 3 - 5 minutes. Transfer sausage mixture to bowl; cool 10 minutes. Stir oregano, bread crumbs, 1/2 cup cheese and parsley into sausage mixture. Stuff tomatoes with filling; place in baking dish. Sprinkle tomatoes with 1/4 cup cheese, dividing evenly. Drizzle oil over tomatoes. Bake 30 - 35 minutes. Let stand 5 minutes before serving.