Sausage-Stuffed Tomatoes with Tomato Jus
Yield: 4 servings
Ingredients:
| Measure: | |
|---|---|
| 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 |
Method:
- 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.
- Preheat oven to 400°F.
- 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.
- Spoon filling into each tomato until full, while gently pressing filling to ensure tomato is adequately stuffed.
- Arrange tomatoes in a baking dish. Top each with remaining breadcrumbs and drizzle with remaining olive oil; bake for 20 minutes.
- 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.
- Serve baked tomatoes, ladling a small amount of tomato jus mixture over each.
