Sausage Stuffed Tomatoes Recipe -
Sausage Stuffed Tomatoes Recipe

Sausage Stuffed Tomatoes

Recipe by  

"Fresh tomatoes are stuffed with a mixture of Johnsonville® Italian Sausage, caramelized onion, spinach, garlic and sherry for a truly one-of-a-kind taste!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Using a sharp knife, slice 1/2-inch off the top of tomatoes; discard tops. Using a small knife and a spoon, remove pulp from tomatoes. Reserve 1 cup tomato pulp; chop coarsely and save for the filling. Invert tomato shells onto paper towels to drain.
  2. In a skillet, cook and crumble sausage until no longer pink; drain and set aside. In the same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally. Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted. Stir in the sausage, sherry and pepper. Cool slightly; stir in egg. Place tomato shells in a 2-quart baking dish. Fill shells with sausage mixture.
  3. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
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Reviews More Reviews

Sep 13, 2011

This is delicious! I didn't use cooking sherry, instead I used 1 1/2 Tbsp of apple cider vinegar and 1 1/2 Tbsp of water. I also used Swiss Chard in place of the spinach. This was so good! Thanks for the awesome recipe!

Jan 09, 2012

Just finished eating these stuffed tomatoes for dinner. It was DELICIOUS! I didn't have any cooking sherry so it was the only ingredient I was not able to use. I cooked everything else exactly like the recipe calls for, and the result was pretty good.


9 Ratings

Jul 19, 2012

I received a bunch of tomatoes from a client of mine and was looking for a recipe that I could use them in. I picked this recipe because I had everything on hand. It was very good. My boyfriend loved it, I thought it was good but not as good as he thought. I would definitely make it again though.

Nov 29, 2011

This was really good, rich in flavor and color, also, I had a little cottage cheese as a side and it went well with it.

Oct 31, 2013

I made this as written with the exception of the egg. This is easy to put together and would be great for dinner any night of the week or when we entertain. It seems like more work than it really is!

Oct 29, 2013

I really, really love this dish. It's quick and easy to pull together, and it made the perfect lunch. We'll be having this often.

Oct 29, 2013

I added a little bit of cheese (vegan parm and vegan cream cheese) just for interest. Simple to customize with your own spices, too. I used the biggest grape tomatoes I could find so they could be cute little apps. As a vegan it's nice to be able to sub in vegan proteins and cheeses and have a great result when recipes are as simple and straighforward as this one.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 949 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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