Stuffed Tomatoes with Italian Sausage, Market Veggies, and Fontina Cheese
4 large beefsteak or heirloom tomatoes
1 tablespoon olive oil
Half a pack of BOULDER SAUSAGE brand Italian ground sausage
1 ear of corn, shucked
1 quarter of a medium onion, chopped
1 medium zucchini, ends cut off and diced
Salt and pepper to taste
¾ cup of dry Italian bread crumbs
¾ cup of shredded fontina cheese, divided (or another cheese that melts well, like mozzarella)
3 tablespoons freshly chopped basil for garnish
- Preheat oven to 400° F
- Cut the tops off of each tomato and discard. Then using a knife and spoon, hollow out the insides of each tomato leaving a 1/4-1/2 inch wide skin for each tomato. Discard the seeds and flesh.
- Heat oil in a large skillet. Add sausage crumbles and cook for 2 minutes. Then add the corn, onion, and zucchini and cook mixture until vegetables are slightly tender, about 2 minutes. Remove from heat and transfer mixture to a large mixing bowl. Season to taste with salt and pepper. Add bread crumbs and half of cheese and toss to coat.
- Place hollowed out tomatoes in a square baking dish. Spoon mixture evenly into tomatoes (you may have a bit left over depending on how large your tomatoes are). Sprinkle remaining cheese on top of each tomato. Bake for 15 minutes, until cheese is bubbly and melting. Remove from oven. Garnish with basil and serve immediately.
Prep Time: 15 minutes – Cook Time: 30 minutes – Total Time: 45 minutes – Yield: Serves 4-8