Sausage Stuffed Tomatoes

Sausage Stuffed Tomatoes

These baked Sausage Stuffed Tomatoes pair peak-of-the-season tomatoes and basil with Italian sausage, Parmesan, fresh bread cubes and other seasonings for a tasty seasonal dish. Remember to Comment, Like and Share!

Sausage Stuffed Tomatoes 

Tomatoes Aplenty?

Are you growing tomatoes and need some new ideas for enjoying your harvest? Or if you are just eyeing them up at the farmers market, then this recipe is for you! In fact, you can actually find good tomatoes at the grocery store this time of the year. I scored the tomatoes for this recipe at Cub Foods.

Lighter Meal Option

Mike and I finally made it to the Kingsfield Farmers Market this summer and stocked up on some heirloom carrots, golden and red beets and herbed goat cheese. Stay tuned for future recipes starring these ingredients. We also shared a delicious savory bacon cheddar scone. Yummy.

Afterwards, we swung over to Gigi’s, our favorite little neighborhood bistro for brunch. With those delicious food adventures under our belts (literally) we were in the mood to keep things on the lighter side for dinner that day. That made these Sausage Stuffed Tomatoes a perfect meal for us all on their own.

Hearty Meal Option

Are you in the mood for a more hearty option? Great news. These tomatoes hold their shape when baked, but easily transform into a chunky tomato/meat sauce when cut up. Toss some cooked Fettuccine, Capellini or Spaghetti with a little olive oil, butter, Parmesan and chopped basil. Top pasta with the Sausage Stuffed Tomatoes, cut up tomatoes and toss gently with pasta.

Sausage Stuffed Tomatoes


  • 4 medium to large tomatoes
  • 2 tbsp. olive oil
  • pinch of cayenne
  • 1/2 lb. bulk sweet Italian sausage
  • 1/2 tsp. Italian seasoning blend
  • 1/2 small diced green or red pepper
  • 1 stalk celery diced, plus a handful of celery leaves
  • 1/2 c. diced sweet onion
  • 1 clove minced garlic
  • 1 c. fresh rustic bread cubes, crusts removed (I used part of a small rustic baguette)
  • 1/2 c. fresh basil
  • 1/4 c. walnut pieces
  • 1/4 c. grated Parmesan
  • Note - food processor required for this recipe


  • Preheat oven to 400 degrees. Using a serrated knife, slice off the top quarter of each tomato. You can reserve the tops, baking them with the tomatoes and placing them on top as a presentation option. If you don't care to do this, just discard he tops.
  • Scoop out the pulp from each tomato and put into food processor. Note - my tomatoes were a little firm in the middle so I ran a sharp paring knife around the inside prior to scooping them out. Add 1 tablespoon of olive oil and pinch of cayenne to the food processor and process until smooth. Pour into a baking dish large enough to hold the tomatoes.
  • Heat the remaining tablespoon of olive oil in large skillet over medium-high heat. Add the sausage, Italian seasoning, bell pepper, onion, diced celery and garlic. Cooking stirring, until sausage is browned, about 5 minutes. Cover and continue to cook on medium for a few additional minutes until all vegetables are fairly tender. Transfer the sausage mixture and bread cubes to the food processor and pulse lightly until chopped and combined. Pack the tomatoes with the sausage-bread mixture. Put the tomatoes in the baking dish on top of the sauce.
  • Place the basil, walnuts, cheese and celery leaves in the food processor and pulse until well chopped. Sprinkle topping onto the tomatoes. If using the tomato tops, place them cut side down between the stuffed tomatoes. Bake until stuffing is golden, about 20 minutes. Cover each tomato with a top, if desired, and serve with the sauce. Enjoy!


Adapted from Food Network Kitchen recipe

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