Vine tomatoes 6 each
Yellow onion, ¼” dice 1 each
Zucchini, ¼” dice 1 each
Green bell pepper, ¼” dice 1 each
Olive oil, divided 3 Tbsp.
Black pepper 1 tsp.
Sea salt 3 tsp.
Field Roast™ Italian Garlic & Fennel Sausage Crumble ½ lb.
Breadcrumbs, divided ¾ cup
Tomato paste 1 Tbsp.
Oregano 2 tsp.
Sugar 1 tsp.
Garlic, peeled, minced 2 cloves


  1. Slice top off each tomato. Scoop out insides, membrane and seeds. Place insides into a fine mesh sieve or screen over a bowl and squeeze contents through; set aside. Separate membrane from the rest of the tomato.
  2. Preheat oven to 400°F (204ºC).
  3. In a skillet over medium heat, add onion, zucchini, bell pepper, 2 tablespoons olive oil, pepper and salt. Sauté, stirring occasionally for 5 minutes. Add Italian Garlic & Fennel Sausage Crumble and continue cooking for another 5-7 minutes or until sausage is heated throughout; remove from heat. Add breadcrumbs, reserving ¼ cup; stir to combine.
  4. Spoon filling into each tomato until full, while gently pressing filling to ensure tomato is adequately stuffed.
  5. Arrange tomatoes in a baking dish. Top each with remaining breadcrumbs and drizzle with remaining olive oil; bake for 20 minutes.
  6. In a small saucepan over medium heat, combine juice from tomatoes with tomato paste, oregano, sugar and garlic; whisk to combine. Stirring occasionally, allow mixture to reduce by one quarter; remove from heat and strain.
  7. Serve baked tomatoes, ladling a small amount of tomato jus mixture over each.

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