STUFFED SUMMER TOMATOES
          
Ingredients

  • 1/2 pound Swaggerty's Farm roll sausage
  • 1 package (8.8oz) Pre-cooked Rice (Uncle Ben's® Ready Rice type)
  • 4 Lg. ripe, but firm tomatoes
  • olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh basil leaves, or 1 1/2 Tablespoon dried
  • 2 Tablespoon chopped fresh parsley, or 1 Tablespoon dried
  • 1/2 cup shredded or grated Parmesan cheese plus extra 2 Tablespoon for topping
  • salt & black pepper to taste

 

Directions

  • Preheat grill to 350 degrees. 
  • In a heavy skillet over medium heat brown Swaggerty's Farm sausage until browned.
  • Break up sausage into smaller pieces as you cook. Drain on paper towel. 
  • With a sharp knife, cut about 1/2 inch off the top of each tomato. Core tops and bottoms of tomatoes and discard cores. 
  • Using a metal spoon scoop the pulp, juice and seeds from each tomato.
  • Put 1/2 of pulp and juice into a medium size-mixing bowl. Set aside the remaining to freeze for using later in another recipe. 
  • Drizzle a bit of olive oil into a baking dish and add cored tomatoes. 
  • Into the mixing bowl with the pulp and juice add the rice and sausage and mix together. 
  • Add basil, parsley, and Parmesan cheese and blend well. 
  • Divide Sausage-Rice mixture evenly between all for tomatoes. Add tomato tops and drizzle with a bit more olive oil.
  • Sprinkle with extra Parmesan cheese over all. 
  • Bake for 20 minutes or until mixture is hot in the center and cheese is melted.