← Back to Search Results
baking
Mom’s Sausage-Stuffed Tomatoes With Provolone

Photo by: Joseph De Leo
Comments: 0
 

Recipe

My mother is a great cook and this recipe is a real winner. With juicy tomatoes, savory sausage, and two types of Provolone, this is a dish that tastes as good as it looks.

Yield: Serves 8

Ingredients

  • 8 firm ripe tomatoes (about 6 ounces each)
  • 1 cup low-sodium chicken broth
  • ¾ cup water
  • 1 cup uncooked orzo
  • 2 tablespoons olive oil
  • ½ large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ pound sweet Italian sausage, crumbled
  • 1 tablespoon finely chopped fresh oregano
  • 4 ounces regular (not sharp) provolone cheese, coarsely grated
  • ½ cup pine nuts, lightly toasted
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • ½ cup finely grated aged provolone, (or use Parmigiano-Reggiano, Asiago)
  • ¼ cup chopped fresh Italian parsley

Directions

Preheat the oven to 350°F.

Cut ¼ inch off the tops of the tomatoes. Gently scoop out the pulp, leaving a ¼-inch-thick wall. Be careful not to break the walls or bottom skin. Let drain upside down on a paper towel.

Bring the chicken broth and water to a boil in a medium-size saucepan. Add the orzo slowly, and return to a boil. Reduce heat to simmer and let cook 12 to 15 minutes, stirring occasionally, until the pasta has absorbed the liquid, is firm, and is not sticking together.

In a large sauté pan, warm the oil over medium heat.

Add the onion and cook slowly until soft but not browned, about 8 minutes. Add the garlic and cook about 2 minutes until soft, not browned. Add to the orzo.

Put the sausage in the skillet and sauté over medium heat, stirring constantly and breaking up large pieces until lightly browned. If it seems fatty, drain on paper towels. Let cool slightly. In a medium bowl, combine the sausage and orzo mixture with the oregano, regular Provolone and pine nuts. Stir just until combined. Add salt and pepper to taste.

To assemble: Lightly salt the inside of the tomatoes. Spoon about 1/3 cup of the orzo into each tomato, pressing firmly to fill as much as possible. Place in a casserole dish or pie plate just large enough to hold tomatoes in one layer. Top with the aged Provolone.

Bake for 15 to 20 minutes, or until the tomatoes feel slightly soft to the touch but still hold their shape and the cheese is melted. Sprinkle with parsley.


© 2007 Laura Werlin
 

Nutritional Information

Nutrients per serving (% daily value)

286kcal (14%)
217mg (22%)
20mg (33%)
108mcg RAE (4%)
513mg
55mg
15g
5g
3g
19g
24mg (8%)
749mg (31%)
5g (27%)
18g (27%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mexican-everyday Mexican Everyday
by Rick Bayless
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?