There just don’t seem to be enough hours in the day! I am ready to talk recipes now, however. It is tomato season for some, and others of us still await the first blush or for those pesky green shoulders to finally turn. There is nothing I love more than a fresh tomato. My parents tell a story of the first time I had a home grown tomato right off the plant. It is said that my eyes lit up and a smile found my lips like no one had ever seen before. Like I said, I love tomatoes.

The first recipe is one I finished eating about 2 minutes ago. I would have been here sooner, but I had send photos to Mr. T.U.H. to make him jealous of my early supper.

Heirloom Tomato Stuffed with Cajun Sausage

serves 1

Ingredients:

1 1.5 lb heirloom tomato (this is the size tomato I had from the market. adjust your measurements for your size tomato)

1 sausage

about 1/4 cup fine bread crumbs (I used seasoned from the Italian store)

olive oil

8 leaves fresh basil torn

1 half fresh pepperoncini – seeded and diced (you could use any pepper you like, I had this on hand from the garden)

salt

pepper

grated romano cheese

Preheat your oven to broil

In a pan, cook your sausage. I cut the sausage out of the casing so it was ground, but you could do slices as well.

Cut the stem end off of your tomato and core. Do not forget to save your seeds so you can grow your own next year! Scoop out some of the inside of the tomato, dice and set aside.

In a bowl combine the breadcrumbs, salt, pepper, diced tomato, diced pepper, cheese, and torn basil. Fill tomato to overflowing with the mixture and put in baking dish. Drizzle olive oil over the top of the tomato.

Place baking dish under broiler until crispy brown on top. Change oven to 300 F and continue to bake until tomato is warmed through but not turned to mush, about 15 minutes for my tomato. You could probably do this in reverse, too.

stuffed tomato pre-baking

stuffed tomato post-baking crispy on top and warm and yummy inside. I could have scooped out more tomato, but I wanted it to hold shape with the nice meaty walls.

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