Wednesday, September 22, 2010

Stuffed Tomatoes

This is another dish you can serve either as a main dish or on it’s own. I was inspired by a box of tomatoes that my husband had been given by one of his clients. They were beautiful beef steak tomatoes and I needed to do something with them fast! I knew they would not last forever, so I created two recipes One being this one and the inside remnants I created a home made tomato soup, which I will post in the next couple of days.

Stuffed Tomato Ingredients
3 small stalks of celery about ½ cup
2 cloves garlic
1 Granny smith Apple
6 Tomatoes Cored and Hollowed (Save Insides for Tomato Soup)
The Zest of a lemon
½ Fennel Bulb about 1/4 of a cup
1 onion
3 Tablespoons Poultry Seasoning
1 lb. Bulk Sausage
4 cups gluten free rice bread that has been buttered and torn or cut.
Olive Oil to drizzle
2 cups of Chicken Broth

Tip of the Day: Save the old heals and crust in a freezer bag in freezer so when you have this urge to make stuffing, bread pudding or any other recipe that requires bread you don’t waist money and you have it on hand in the freezer.

Take bread out of freezer and toast in over at 350 degrees for about 10 min and watch     When out of oven butter all bread than tear apart.

While cooking bread take Bulk Sausage and cook with celery, garlic, fennel,  apple and onion when thoroughly cooked,  drain off drippings.

In a large bowl add Bread and  Sausage mixture plus the chicken broth and mix together. Next add Salt and pepper to taste plus poultry seasoning and mix together until you can form a ball.

Stuff tomato with Mixture and drizzle with olive oil bake in 13 x9  Pyrex dish for 35-40 minutes.

I hope you enjoy ...

Bon Appetite

Sheila Fretz

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