Sausage-Stuffed Beefsteak Tomatoes

From Rob Levitt of Butch­er & Larder


- 2 Mighty Vine Beef­steak Toma­toes
— 1lb Butch­er & Larder Mild Ital­ian Sausage
6T Bread Crumbs
3T Parme­san Cheese


1.Wash and de-stem the toma­toes. Cut in half across the stem and scoop out the pulp.

2.Take the sausage out of the cas­ing and mix with the toma­to pulp. 

3. Divide the sausage among the toma­to halves. 

4. Mix the bread crumbs and cheese togeth­er and sprin­kle an even lay­er over the stuffed toma­toes.

5. Bake in a pre­heat­ed 400 F oven until gold­en brown and the sausage reach­es an inter­nal tem­per­a­ture of 150 F.