Stuffed Tomatoes
Here is the first recipe of my grandmother that I’m posting on the blog. They are tomatoes stuffed with sausage. It is a recipe she used to make when I was a child for a simple family lunch.
We typically ate it during the spring and summer months, when my grandmother picked fresh tomatoes from her garden.
If you cook this recipe, take a picture and tag me on Instagram so I can see your meal! Also, please let me know in the comments section below what you think about this dish!
Bon appétit!
1. Preheat oven to 355 degrees. Chop the onion finely and place it into a bowl. Cut the top off each tomato and set it aside. Scoop out the tomato innards of 5 tomatoes into the bowl with the chopped onions. Discard the innards of the other 5 tomatoes. 2. Clean the parsley, remove its stems, and chop it. Add it into the bowl of onions and tomatoes. Add about 5 cloves of diced garlic to the bowl and mix thoroughly. 3. Crack 3 eggs into another bowl and whisk with a fork until scrambled. Add 1/3 cup of milk into the beaten eggs and whisk some more. Add the breadcrumbs to the milk and eggs and mix. Mix everything in a blender. If the mixture seems a bit runny, add more breadcrumbs. Add salt to taste. (Grandma wrote to twist the pepper mill 20 times.) After thoroughly mixed, scoop contents into a large bowl and mix in the sausage by hand. 4. At the bottom of a large baking dish, put 3 tablespoons of rice at the bottom. Sprinkle 2 tablespoons of water over the rice. Scoop the blended mixture into the tomatoes and put the tops back on the tomatoes. Cover the large baking dish with tinfoil and bake for 1 hour 15 minutes, or until thoroughly cooked. Serve warm and enjoy.
Ingredients
Instructions