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Sausage And Maple Stuffed Tomatoes Recipe

Sausage And Maple Stuffed Tomatoes Recipe Photo: Helene DuJardin
The Lodge Company•

You can trust a cookbook from The Lodge Company as much as its beautifully seasoned and totally indestructible cast-iron cookware. This hefty book holds 200 Dutch oven, skillet and grill pan recipes from chefs across the country. Renew your dedication to the sturdiest pan in the kitchen with a few of these curated dishes, like these sweet and savory sausage and maple stuffed tomatoes. And, happy Food Republic Tomato Week.

Reprinted with permission from Lodge Cast Iron Nation

Sausage And Maple Stuffed Tomatoes Recipe
No Ratings
Fill 202 Print
Prep Time
1.33
hours
Cook Time
1.17
hours
Servings
6
- 8
Sausage And Maple Stuffed Tomatoes Recipe
Total time: 2 hours, 30 minutes
Ingredients
  • 6 - 8 medium tomatoes
  • kosher salt
  • 1 pound country-blend pork sausage (don't use Italian-seasoned)
  • 1 medium onion
  • 3 cloves garlic
  • 7 - 8 ounces button mushrooms
  • 2 tablespoons olive oil
  • 1/2 cup pure maple syrup (such as Burton's Maplewood Farm)
  • 2 cups plain dry breadcrumbs
  • 2 tablespoons fresh sage
  • 1 cup (4 ounces) Parmesan cheese
  • coarsely ground black pepper to taste
Directions
  1. Core the tomatoes and, using a melon baller, scoop out the insides.
  2. Sprinkle salt on the inside of each tomato, and set upside down for 30 minutes on a wire rack set over the sink or a baking sheet to catch the juice.
  3. While the tomatoes drain, cook the sausage in a Lodge 12-inch cast iron skillet over medium heat until no longer pink, breaking it into small pieces.
  4. Using a slotted spoon, transfer it to paper towels. Do not drain the fat from the pan.
  5. Add the onion and garlic and cook, stirring a few times, until translucent, 4 to 5 minutes.
  6. Add the mushrooms and oil and cook, stirring occasionally, until the mushrooms have released their moisture, about 10 minutes.
  7. In a medium bowl, combine the sausage and mushroom mixture.
  8. Add the maple syrup, breadcrumbs, sage, cheese and salt and pepper to taste.
  9. Using your hands, evenly divide the filling among the tomatoes, gently pushing the filling in to pack it, and press a roughly 1/4 cup mound on top of each tomato.
  10. Place the stuffed tomatoes on a baking sheet. At this point, you can cover the tomatoes with plastic wrap and refrigerate until ready to bake or overnight.
  11. If you have refrigerated the tomatoes, pull them out 30 minutes before you intend to bake them to take the chill off.
  12. Preheat the oven to 375°F.
  13. Replace the plastic wrap with aluminum foil and bake, covered, for 30 minutes.
  14. Remove the foil and bake for an additional 10 to 15 minutes.
  15. Serve hot.
  16. Stuffed Tomatoes With Gruyère
  17. Spiced Pork Belly With Fennel And Tomato Salad Recipe
  18. Heirloom Tomato And Mozzarella Tart Recipe
 
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