STUFFED TOMATOES
Steps:
- Preheat the oven to 375 Remove the stems from the tomatoes. Split the tomatoes in half for stuffing. Gently squeeze each tomato half, letting the seeds, juice, and pulp fall into a small bowl. Reserve. Sprinkle each tomato half with salt and pepper to taste and set aside. Remove the sausage meat from the casings. Heat the oil in a skillet and add the onion and the garlic. Cook briefly and add the sausage meat, breaking up any lumps with the side of a heavy kitchen spoon. Cook until the meat changes color. Add the reserved tomato seeds, juice, and pulp. Cook until liquid evaporates. Let cool briefly. Add the rice, parsley, basil, pine nuts, and half the cheese. Add the egg, salt, and pepper to taste and blend well. Let cool. Lightly oil a baking dish. Arrange the tomato halves cut side up. Spoon the filing into and over the top of the tomato halves, piling it up and rounding it with the fingers. Sprinkle with the remaining cheese. Bake for 30 minutes. Serve hot or cold.
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