I love stuffed vegetables. I think it is an Egyptian thing. We stuff anything, grape leaves, tomatoes, cabbage, eggplant, and everything stuffed is called "mashi." It is surprising how many traditional Egyptian dishes have Southern twins. This is one of them. I have put my own twist on it. I will also take this moment to brag about my garden of heirloom tomatoes, which adore. I found the Virginia Heirloom Tomato Seeds the Southern Exposure Seed Exchange, which may be my favorite website of all time. I digress. Back to the maters, because they won't cook and eat themselves.
What you need:4 large tomatoes
1/2 pound lean sausage
1 medium onion diced
4 celery stocks diced
sprinkle of Slap yo Mama Creole Seasoning
a dash of cayenne
1 teaspoon of balsamic or red wine vinegar
salt and pepper to taste
4 slices of cheese, any kind you like I used Muenster because that is what I had
What you do:1. Preheat the oven to 400 F
2. Slice the tops of the tomatoes and keep them (they will be lovely little hats later)
3. Using a spoon gently take out the tomato innards and put into a bowl.
4. Cook up in a hot cast iron skillet the onions, celery, seasonings (and the sausage unless it is cooked already)
5.Mix the tomato guts, sausage, most of the basil, cayenne, balsamic vinegar, and salt and pepper in a bowl
6. Fill the tomatoes with the sausage mixture
7. Top each tomato with a slice of cheese and the little tomato hat
8. Cook for 20 minutes or in my case how long it takes me to sing my little one to sleep
9. Serve with a smile on your face and love in your heart and a big glass of Chianti
As always, much love, many blessings and happy garden to tabling!