Italian Sausage Stuffed Tomatoes

Probably the best thing on the entire planet. Seriously.. Oh my goodness. I can’t even describe to you how incredible these are. You just need to trust me and make them. Yes they take time but so worth it.

Recipe makes 5, adjust your ingredients if you want more or less.


  • Sharp knife
  • Small spoon to clean out the inside of the tomato, if you have a grapfruit spoon, that works perfectly
  • Spoon
  • Cutting board
  • Mixing bowl
  • Large fry pan
  • Large pot for boiling
  • Large baking dish or the correct size for the amount of tomatoes you make
  • Tin foil
  • Tongs


  • Large tomatoes that are crisp. Do not use one’s that are over ripe. (cut the top off, carefully slide your knife along the sides, using your spoon clean out the inside of the tomato. Save the insides, dice and put into your mixing bowl for later)

Clean them out just like you do a pumpkin, just be more careful they are not as sturdy.

  • Olive oil
  • 5 sausage links ( boil in your pot until fully cooked, slice then cut into quarters, set aside)
  • 1 green pepper (remove membrain clean and dice)
  • 1/4  yellow onion peeled and diced
  • 5 garlic cloves peeled and sliced
  • 5 stems of oregano leaves removed
  • 10 slices of provolone cheese cut into quarters
  • 2 cups of mozzarella cheese
  • Your tomato insides diced
  • Salt and pepper

Preheat oven to 300°

In your baking dish pour just enough olive oil to cover the bottom. Place your tomatoes inside. I used 2 foil pans because I shared them then I put one in a ramekin. 

In your large fry pan add a little olive oil add your peppers, onions and garlic. Cook till tender on medium, do not over cook. Add salt and pepper if desired.

Add your sausage, tomatoes and oregeno.

Cook till it flavors through about 10 minutes on medium low.

Using your provolone cheese, layer the inside of your tomato.

Now using a spoon, fill your tomatoes with your sausage filling.

Drizzle just a little olive oil on top of each tomato. Not a lot, next cover with mozzarella cheese.

Cover with tin foil and bake at 300° for about an hour till the tomato is soft. Do not over bake.

Using your tongs, carefully remove each tomato, set on your serving dish and pour just a little of the drippings on top.

Serve warm.


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