Summer is the perfect time to enjoy fresh tomatoes, and what better way to showcase their delicious flavor than with this stuffed tomatoes recipe from The Best Cast-Iron Recipes? This recipe is bursting with flavor and makes the perfect side dish for any summer meal. Plus, the vibrant colors and fresh ingredients make them an eye-catching addition to your dinner table. So gather your friends and family, and get ready to enjoy this easy and impressive summer side dish.
Yield: 6 Servings | Active Time: 1 Hour | Total Time: 2 Hours
Ingredients:
- 6 large ripe tomatoes
- Salt and pepper, to taste
- 1 lb. sausage, casings removed
- 1 onion, diced
- 4 garlic cloves, minced
- 8 white mushrooms, stemmed and diced
- ½ green bell pepper, seeded and diced
- 2 teaspoons red pepper flakes (optional)
- 2 cups bread crumbs
- 2 tablespoons dried sage
- 1 cup grated parmesan cheese
- Olive oil, as needed
Directions:
- Preheat the oven to 375°F.
- Cut off the tops of the tomatoes, and use a small paring knife or serrated grapefruit spoon to scoop out the insides. Once hollowed, sprinkle salt on the insides and turn upside down on a plate covered with a paper towel to absorb the water. Let sit for about 30 minutes.
- Heat a 12-inch cast-iron skillet over medium-high heat, and cook the sausage, breaking it up with a wooden spoon as it cooks. Cook until there is no pink showing in the meat. When cooked, use a slotted spoon to transfer the sausage to a large bowl. In the sausage fat, cook the onion and garlic until the onion is translucent, about 4 minutes. Add the mushrooms and bell pepper and cook over medium heat, while stirring, until vegetables soften, about 10 minutes. Add red pepper flakes, if desired.
- Add the mushroom mixture to the sausage and stir to combine. Then add the bread crumbs, sage, and Parmesan. Season with salt and pepper.
- Wipe down the skillet and brush with olive oil. Position the tomatoes in the skillet, bottoms down. Start filling the tomatoes gently, dividing the filling between them. Cover the skillet with aluminum foil and put the skillet in the oven. Bake for about 30 minutes, remove the foil, and continue baking for another 10-15 minutes, until cooked through. Serve hot.
If you're a fan of cast-iron cooking or simply looking to add some new recipes to your summer meal lineup, be sure to check out The Best Cast Iron Cookbook. This stuffed tomatoes recipe is just one of over 125 delicious and tried-and-true recipes featured in the cookbook. With tips on seasoning and caring for your cast iron cookware, as well as a variety of breakfast favorites, sides, one-pot family dinners, and even desserts, The Best Cast Iron Cookbook is a must-have for any home cook looking to expand their culinary horizons.