Stuffed Heirloom Tomatoes

By akselden

Ingredients

• 6-12 heirloom tomatoes
• Salt and freshly ground black pepper, to taste
• 2 Tbs. olive oil, plus more for drizzling
• 1 yellow onion, finely diced
• 1/2 lb. cremini mushrooms, finely diced
• 3 garlic cloves, minced
• 1 lb. mild Italian sausage, casings removed
• 1/4 tsp. red pepper flakes
• 1 tbs. minced fresh oregano
• 2 cups light toasted bread crumbs 3/4 cup grated Parmigiano-Reggiano cheese
• 1/4 cup minced fresh flat leaf parsley

Preparation

Step 1

Preheat oven 375°F. Using paring knife, core tomatoes. Scoop out seeds with spoon. Season insides of tomatoes with salt and black pepper. Set tomatoes, cut side down, on plate.
In saute pan over medium-high heat, warm 2 Tbs. oil. Add onion, cook 5 minutes. Add mushrooms, salt and black pepper; cook 5 minutes. Add garlic, cook 1 minute. Add sausage and red pepper flakes; cook, breaking sausage into small pieces, until cooked through, 3-5 minutes. Transfer sausage mixture to bowl; cool 10 minutes.
Stir oregano bread crumbs, 1/2 cup cheese and parsley into sausage mixture. Stuff tomatoes with filling; place in baking dish. Sprinkle tomatoes with 1/4 cup cheese, dividing evenly. Drizzle oil over tomatoes. Bake 30-35 minutes. Let stand 5 minutes before serving. Makes 6-12 stuffed tomatoes.