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Sausage and Basil Stuffed Tomatoes


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  • 8 medium tomatoes (stem intact)
  • 4 tbls extra-virgin oil
  • 3/4 lb sweet Italian sausage
  • 1 tsp. herbes de Provence
  • 1 small green bell pepper (diced)
  • 1/2 large onion, diced
  • 1 stalk celery diced, + handful of leaves
  • 1 small clove garlic (minced)
  • 2 cups bread crumbs from baguette
  • 1 cup fresh basil
  • 1/3 cup fresh grated parmesan cheese


Preparation time 30mins
Cooking time 50mins
Adapted from


Step 1

1. Preheat oven to 400. Using serrated knife, slice the top quarter of each tomato and reserve the tops. Scoop out the pulp and tranfer to a food processor. Add 2 tablespoons olice oil and the cayenne to the food processor and process until smooth; pour into a 9x13 baking dish

2. Heat the remaining 2 tablespoon olive oil in a large skillet over medium heat. Add the sausage, herbes of provence, bell pepper, onion,diced celery and garlic. Cook, stirring, until sausage browns, about 5 min. Transfer the sausage mixture and bread crumbs to the food processor and pulse until chopped. Pack the tomatoes with the mixture so the stuffing is domed on top. Put the tomatoes in the baking dish on top of the sauce.

3. Place the basil, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put on the tomato tops, cut side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.


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