Quick and Delicious!

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Not everything delicious has to be complicated to make.  This is the perfect example of just that!  Perfect for luncheon, dinner or a fun Sunday brunch!

Sausage Stuffed Tomato

Serves 4

Total time:  1 hour, 15 minutes

Ingredients

1 lb of Toulouse sausage meat* 

4 beefsteak heirloom tomatoes

3 shallots, finely chopped

1 tbsp of parsley, chopped

1/2 tsp thyme, chopped

1/2 tsp rosemary, chopped

1/2 lemon, zested

1/2 pint of white wine

salt

pepper

olive oil

Preparation

Preheat the oven to 325°F

Remove the tops of the tomatoes and set aside. Carefully scoop out the pulp of each tomato and place in a bowl, leaving the "tomato cup".

Place a pan over a low-medium heat and add oil. Once the oil is hot, add the shallots and sweat for 5 minutes, or until translucent and soft. Stir in the reserved pulp and cook for 10 minutes, or until reduced to a jam-like consistency. Transfer to a plate and allow to cool.

Add the sausage meat to a bowl with the herbs, lemon zest and cooled tomato pulp mixture. Fry off a teaspoon of the sausage mix to cook through and taste it - adjust the seasoning of the raw mix if necessary, or add some garlic if desired.

Season the insides of the scooped-out tomatoes and stuff the sausage mix into the cavities, to just below the brim. Place the lids onto the tomatoes and transfer to a roasting pan, along with the white wine. Cover the tray with foil and cook in the oven for 30 minutes.

After 30 minutes, remove the foil and increase the heat to 350°F. Cook for an additional 10 minutes.  If the wine looks like it might evaporate completely, add a splash of water.

Remove the tomatoes from the oven and ensure that the sausage meat is completely cooked through. A temperature probe inserted into the center should read at least 162°F.

Plate the tomatoes and spoon pan juices over the top. Serve immediately

*Substitute  ground Polish Kielbasa Sausage with a touch of Italian sausage for flavor if you can't locate Toulouse sausage in your area (online)  The idea is to have great flavor so a mild pork sausage mixed with a little bit something extra is the perfect combination.

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