Sausage Stuffed Tomato Recipe: Imagine tomatoes as big as saucers stuffed with a savory sausage mixture just the way Grandma prepared them!
The key to success with this simple sausage stuffed tomatoes recipe is to start by selecting large vine ripened tomatoes.
Tomatoes should smell like you just picked off the vine in your own “potager” or vegetable garden.
For this recipe, I did not have the option to pick the tomatoes in a vegetable garden. Size wise, when selecting them in the produce section of your neighborhood supermarket, aim for tomatoes that are 3 to 3 1/2 inches across.
That makes a single healthy meal portion along with side dishes.
Grandma’s Sausage Stuffed Tomatoes Recipe:
When spooning out the flesh, take care not to break the outer skin. I aim for an even 1/4 inch of flesh, so the tomato cooks evenly yet maintain its shape.
First, scoop out all the tomatoes you plan to stuff. Set the pulp aside. Dice it into small, even pieces. Save the tomato juice as well.
Cook the sausage meat over low heat until cooked through but not dried. You can drain it on a paper towel if you like.
My grandmother made her sausage mix from a combination of lean and fatty pork seasoned with shallots, garlic, parsley, coarse salt and freshly cracked pepper.
Every so often, the butcher prepared well seasoned “chair à saucisse” that she used to stuff potatoes as well as prepare her famous stuffed tomatoes. It was just as tasty!
I use sausage meat seasoned with sage but if you like things spicy, you can replace it with the spicy mix. In this case, I would not add any garlic – unless of course you want that extra kick.
Make it fresh garlic (as much as you want) and fresh parsley. Add to the sausage meat and stir well to combine evenly. Add the crumbled bread to the sausage mixture.
Try not to nibble on the sausage stuffing as you prepare it. I say this because I was hungry while making dinner. The result? Only enough sausage stuffing for three or my four tomatoes!
If the sausage stuffing still seems greasy to you, spoon onto a paper towel again just long enough to absorb any fat.
Butter a baking dish. Season the tomatoes and fill with the sausage mix. Top with breadcrumbs. Surround the filled tomatoes with the tomato pulp. Season to taste.
Bake in a 350-degree oven for about 45 minutes. Spoon some of the tomato mix over the tomatoes to keep them moist. A cake tester can determine if the tomatoes cooked completely.
The stuffed tomatoes should be soft but maintain their shape and not collapse when serving.
Bon appétit! Enjoy our Grandma’s simple but yummy sausage stuffed tomato recipe.