The heirloom "Stuffer Tomatoes" are at peak harvest in the farm garden right now. I made a batch of inside-out lasagna-stuffed tomatoes - basically a stuffer tomato hollowed out, filled with lasagna ingredients (minus the noodles), and baked. Delicious!
To make this recipe, you'll need:
- 1 pound Italian Sausage
- 1 container ricotta cheese
- 1 container pasta sauce
- 1 bag shredded mozzarella cheese
- 8 tomatoes, heirloom "Stuffer" variety (for this recipe I used "Red Striped Stuffer" and "Yellow Stuffer")
Next, prepare the Stuffer Tomatoes. They are simple to hollow out, just like a bell pepper. First, cut off the top.
Next, use your fingers to scoop out and discard the insides (seeds & interior wall cavities). The meaty exterior of this tomato variety is very strong, but try to be gentle so they don't break or tear.
Next, stuff with the ingredients. I made Italian on this day, so I stuffed them first with a layer of ricotta cheese, then sausage, then pasta sauce, and topped it all with a bit of shredded mozzarella.
Repeat with as many tomatoes as you want. Figure on 2 per person.
Bake at 350 degrees for 30 minutes.
I served with a nice side salad.