Tomates Farcies, My Way (Stuffed Tomatoes)

Recipe by Catherine Pla

Serves 4-6

Tomates Farcies, My Way (Stuffed Tomatoes)

• 6-8 medium tomatoes

• 2 T olive oil

• 10 oz sweet (or hot) Italian sausage, chicken or pork, casings removed if applicable

• 1⁄4 c minced onion

• 2 cloves garlic, grated

• 1 t chopped fresh thyme leaves

• 1 T chopped parsley

• 1 t herbes de Provence

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• 1 egg

• 1⁄3 c panko or breadcrumbs, or 1⁄4 riced cauliflower if avoiding gluten

• 1⁄4 c grated Parmesan cheese

Preheat oven to 375.

Slice off the top quarter of each tomato and reserve the cap. Using a sharp paring knife (or a grapefruit spoon works well) remove the seeds and flesh from the interior of each tomato. Discard the seeds, but chop the pulp to add to your filling. Sprinkle interior of each tomato with a little salt. Set aside.

In a medium sauté pan, heat olive oil and cook sausage over medium heat for 6 minutes, breaking up clumps with a spatula as it cooks. Add the minced onion and reserved tomato pulp and cook for 5 more minutes. Add garlic, thyme, parsley, and herbes de Provence then remove from the heat after 30 seconds. Sprinkle with salt and pepper and let cool slightly. Stir in panko, cheese, and egg.

Mound filling into the tomato cavities and top with the caps. Bake for 40 minutes until the tomatoes have soften and the caps are beginning to brown. Serve with rice.