Pescatarian Sausage Stuffed Tomatoes
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Learn more →Ingredients
4 servings
For the tomatoes
- 4 large beefsteak tomatoes
- ½ tsp kosher salt
For the filling
- 1 tbsp garlic-infused olive oil
- 1 lb ground pork sausage (plain, no added garlic or onion)
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - 4 scallions, green tops only, thinly sliced
- 1 cup cooked white rice
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp kosher salt
- ½ cup finely grated parmesan cheese, divided
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
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.
- 2
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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