4 large firm tomatoes
1 large onion, chopped
1 large clove garlic chopped
1/2 lb. sweet Italian sausage
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley or scant tsp. parsley flakes
1/2 cup seasoned stuffing mix, such as pepperidge farm (the crumbly
one, not cubes)
Slice tops from tomatoes, scoop out (I use my melon baller). Leave
enough pulp that the tomato will hold together. Discard the juice or
use for another purpose.
Brown the sausage in a skillet until crumbly, add onion and garlic,
drain the grease. Return to skillet, stir in tomato pulp and simmer
for 10-15 minutes or until thickened.
Stir in cheese, parsley and stuffing mix, spoon into tomato shells.
Place side by side in greased (I use Pam) shallow casserole.
Bake 30-35 minutes at 350F or until lightly browned. Serve with
additional parmesan and finely chopped parsley.