Sausage Stuffed Cherry Tomatoes
Ingredients
- 3 pints cherry tomatoes
- 1 pound hot Italian sausage, casing removed
- 1/4 cup chopped onions
- 1/4 cup chopped green onions
- 2 garlic cloves, minced
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano leaves
- Salt and pepper to taste
- 2 eggs, lightly beaten
- 2 tablespoons extra virgin olive oil
Instructions
Preheat oven to 350 degrees. Using a serrated knife, cut the tops off the tomatoes. Carefully scoop out the insides with the tip of the knife. Discard tops and pulp. Lightly sprinkle tomato shells with salt and turn upside down on a stack of paper towels to drain. Meanwhile, make the filling. In a large skillet over medium heat, cook sausage, breaking up the meat with a potato masher or the back of a spoon, until browned, 5-7 minutes. Add onions, green onions and garlic; cook until tender, about 3 minutes. Remove from heat and let cool. Stir in bread crumbs, Parmesan cheese and oregano. Season to taste with salt and pepper. Add beaten eggs; stir to combine. Transfer tomato shells to a lightly greased baking dish; fill with sausage mixture. Drizzle olive oil over stuffed tomatoes and bake, uncovered, until tomatoes are tender and top of filling is golden brown, about 20-25. Serve warm or at room temperature. Makes 8-10 appetizer servings.