Stuffed Heirloom Tomatoes
- 6 to 12 heirloom tomatoes
- Salt and freshly ground black pepper, to taste
- 2 Tbs. olive oil, plus more for drizzling
- 1 yellow onion, finely diced
- 1/2 lb. cremini mushrooms, finely diced
- 3 garlic cloves, minced
- 1 lb. mild Italian sausage, casings removed
- 1/4 tsp. red pepper flakes
- 1 Tbs. minced fresh oregano
- 2 cups lightly toasted bread crumbs
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup minced fresh flat-leaf parsley
Using a paring knife, core the tomatoes, then scoop out the seeds with a spoon. Season the insides of the tomatoes with salt and black pepper. Set the tomatoes, cut side down, on a plate and let stand while making the filling.
In a sauté pan over medium-high heat, warm the 2 Tbs. olive oil. Add the onion and cook, stirring occasionally, for 5 minutes. Add the mushrooms, salt and black pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute. Add the sausage and red pepper flakes and cook, using a wooden spoon to break the sausage into small pieces, until cooked through, 3 to 5 minutes. Transfer the sausage mixture to a bowl and let cool for 10 minutes.
Add the oregano, bread crumbs, 1/2 cup of the cheese and the parsley to the sausage mixture and stir to combine. Stuff the tomatoes with the filling, dividing evenly, and place in a baking dish. Sprinkle the tomatoes with the remaining 1/4 cup cheese, dividing evenly. Drizzle olive oil over the tops and sides of the tomatoes.
Bake until the tomatoes are tender and the filling is golden brown, 30 to 35 minutes. Let stand for 5 minutes before serving. Makes 6 to 12 stuffed tomatoes.