Sausage Stuffed Tomatoes

Sausage Stuffed Tomatoes

7 Reviews 6 Pics
Recipe by  The Kitchen at Johnsonville Sausage

“Fresh tomatoes are stuffed with a mixture of Johnsonville® Italian Sausage, caramelized onion, spinach, garlic and sherry for a truly one-of-a-kind taste!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Using a sharp knife, slice 1/2-inch off the top of tomatoes; discard tops. Using a small knife and a spoon, remove pulp from tomatoes. Reserve 1 cup tomato pulp; chop coarsely and save for the filling. Invert tomato shells onto paper towels to drain.
  2. In a skillet, cook and crumble sausage until no longer pink; drain and set aside. In the same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally. Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted. Stir in the sausage, sherry and pepper. Cool slightly; stir in egg. Place tomato shells in a 2-quart baking dish. Fill shells with sausage mixture.
  3. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

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Reviews (7)

Rate This Recipe
I ♥ Food!!
9

I ♥ Food!!

This is delicious! I didn't use cooking sherry, instead I used 1 1/2 Tbsp of apple cider vinegar and 1 1/2 Tbsp of water. I also used Swiss Chard in place of the spinach. This was so good! Thanks for the awesome recipe!

Catherine Nguyen
7

Catherine Nguyen

Just finished eating these stuffed tomatoes for dinner. It was DELICIOUS! I didn't have any cooking sherry so it was the only ingredient I was not able to use. I cooked everything else exactly like the recipe calls for, and the result was pretty good.

Elizabeth
4

Elizabeth

I received a bunch of tomatoes from a client of mine and was looking for a recipe that I could use them in. I picked this recipe because I had everything on hand. It was very good. My boyfriend loved it, I thought it was good but not as good as he thought. I would definitely make it again though.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 418 cal
  • 21%
  • Fat
  • 33.2 g
  • 51%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 949 mg
  • 38%

Based on a 2,000 calorie diet

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