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Italian Stuffed Tomatoes

 Italian Stuffed Tomatoes
Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania
8 ServingsPrep: 35 min. Bake: 35 min.


  • 8 medium tomatoes
  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup chopped zucchini
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups cooked long grain rice
  • 3/4 cup shredded provolone or part-skim mozzarella cheese
  • 6 tablespoons shredded Parmesan cheese, divided
  • 3 tablespoons chopped fresh parsley


  • Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick
  • shell, scoop out the pulp; chop pulp and set aside. Invert the
  • tomatoes onto paper towels to drain.
  • Meanwhile, cook sausage, onion and garlic in a skillet until sausage
  • is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano,
  • vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove

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Italian Stuffed Tomatoes (continued)

Directions (continued)

  • from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and
  • parsley; spoon about 2/3 cup into each tomato.
  • Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining
  • Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover
  • and bake 15 minutes more or until the tomatoes are heated through.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 172 calories, 8 g fat (3 g saturated fat), 22 mg cholesterol, 399 mg sodium, 18 g carbohydrate, 2 g fiber, 9 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.