TOMATOES STUFFED WITH SAUSAGE

Tomatoes Stuffed With Sausage image

Provided by Pierre Franey

Categories dinner, lunch, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 medium-size red ripe tomatoes, about 3 pounds
1/2 pound fresh mushrooms
1 tablespoon butter
2 cups finely chopped onions
5 teaspoons finely minced garlic
2 teaspoons lemon juice
1 pound bulk sausage
1 cup fine fresh bread crumbs
1/2 cup finely chopped parsley
1 egg yolk
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried
1 bay leaf

Steps:

Preheat the oven to 450 degrees.
Cut away and discard the core of each tomato. Cut off and reserve a thin slice from the bottom of each. Using a melon-ball scoop or small spoon, hollow out the center of each tomato, leaving a shell. Reserve the scooped-out portion. There should be about 1 1/2 cups.
Clean and finely chop the mushrooms. There should be about 2 cups.
Heat the butter in a heavy skillet, and add 1 cup of the onions and 3 teaspoons of the garlic. Cook briefly, stirring, until onions are wilted. Add the mushrooms, and sprinkle with lemon juice. Stir until the mushrooms give up their liquid. Continue cooking, stirring, until the liquid evaporates.
Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add the sausage, bread crumbs, parsley, egg yolk, salt and pepper. Blend thoroughly.
Fill each tomato with an equal portion of the mixture, piling it up as necessary and smoothing it over. Top each tomato with the reserved rounds sliced from the bottom of each tomato.
Heat 1 tablespoon of the oil in a saucepan, and add the remaining 1 cup of onions and 2 teaspoons garlic. Cook, stirring, until wilted. Add the thyme, bay leaf and the reserved scooped-out tomato, with salt and pepper to taste. Cook, stirring, about 2 minutes.
Spoon the mixture into a baking dish large enough to hold the tomatoes in one layer. Arrange the tomatoes bottom-side-down over the sauce. Brush the tops with the remaining 1 tablespoon oil.
Place in the oven, and bake 30 minutes. Discard the bay leaf, and serve with sauce spooned over.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 25 grams, Carbohydrate 45 grams, Fat 41 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 12 grams, Sodium 1504 milligrams, Sugar 16 grams, TransFat 0 grams