Italian Stuffed Tomatoes

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  • 8 medium tomatoes
  • 1/2 pound bulk 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


  1. Cut a thin slice off the top of each tomato.
  2. Leaving a 1/2-inch thick shell, scoop out the pulp; chop pulp and set aside.
  3. Invert the tomatoes onto paper towels to drain.
  4. Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain.
  5. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper.
  6. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
  7. Place in an ungreased 13-inch by 9-inch baking dish.
  8. Sprinkle remaining Parmesan on top.
  9. Cover and bake at 350° for 20 minutes.
  10. Uncover and bake 15 minutes more or until the tomatoes are heated through.

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