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Wednesday, August 25, 2010

Lasagna Stuffed Tomatoes (stuffer tomato recipe)

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")
 First, brown the sausage.

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.


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