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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Halve the tomatoes crosswise and use a small spoon or melon baller to scoop out the seeds and pulp, leaving a 1/4-inch shell. Reserve the pulp. Sprinkle the inside of each tomato half with a pinch of the kosher salt from the tomato portion, then place them cut-side up in a 9×13-inch baking dish.
Roughly chop the reserved tomato pulp and set aside. Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned and no pink remains, about 6–8 minutes, reaching an internal temperature of 160°F (71°C).
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