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These stuffed tomatoes also feature Italian sausage to make them almost hearty enough to be an entree rather than a side dish.

Source: Better Homes and Gardens


Recipe Summary

40 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Place a rack in the upper third of the oven. Preheat oven to 350°F. Cut tops off tomatoes; reserve. Hollow out tomatoes. (Reserve pulp and seeds from one tomato.)

  • For stuffing: In a large skillet heat canola oil over medium. Add sausage and chicken livers. Cook, stirring to break up sausage until no longer pink. Add onion, celery, sweet pepper, and garlic to skillet. Cook, stirring occasionally, until vegetables soften, about 5 minutes. Stir in rice, parsley, Worcestershire sauce, Creole seasoning, sage, and reserved tomato pulp and seeds. Season to taste with salt and black pepper. Remove from heat; let cool slightly.

  • Spoon stuffing evenly into each tomato. (Stuffing may overflow a bit.) Transfer to a shallow baking pan. Top each stuffed tomato with reserved tops. Generously drizzle with olive oil; season to taste with salt and black pepper. Bake 25 minutes or until tomatoes are softened.

Nutrition Facts

237 calories; fat 15g; cholesterol 70mg; saturated fat 4g; carbohydrates 17g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 9g; vitamin a 3181.4IU; vitamin c 33.9mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.8mg; vitamin b6 0.4mg; folate 134.9mcg; vitamin b12 2.6mcg; sodium 479mg; potassium 579mg; calcium 36mg; iron 2.7mg.