Sausage Stuffed Tomatoes
Jeanne brings this recipe to us from her childhood, when she would stuff tomatoes with her mom. Now she makes it with her own kids.
1 package Pork Sausage Rolls: Regular
½ cup fresh bread crumbs
¼ cup finely chopped onion
1 egg, lightly beaten
6 medium tomatoes or 4 large tomatoes
Salt and pepper to taste
Egg noodles, cooked, drained (optional)
Preheat oven to 350ºF. Combine sausage, bread crumbs, onion, egg and salt and pepper to taste in large bowl; mix lightly.
Remove tops from tomatoes; save for later. Scoop seeds out of tomatoes, leaving a ¼-inch shell; discard seeds. If necessary, cut thin slice from bottom of each tomato so it can stand upright. Stuff tomatoes with sausage mixture; stand in baking dish. Top with tomato tops.
Bake 60 minutes. Remove tops continue baking 20-30 minutes or until sausage is thoroughly cooked (160°F). Let stand 5 minutes before serving. Serve with egg noodles, if desired.
This recipe was created in partnership with Jimmy Dean brand for the Family Table program.