Italian Stuffed Tomatoes
By: Anonymous
Published: Friday, December 11, 2009 - 11:51pm

Ingredients




4 lrg firm tomatoes
Salt to taste
Freshly-ground black pepper to taste
1 pound hot or mild Italian sausage
 cup cooked rice
1 tablespoon chopped fresh parsley
2 fresh basil leaves julienned
Olive oil cooking spray as needed
Pulp from tomatoes
1 small can tomato sauce
Salt to taste
Freshly-ground black pepper to taste
Sugar to taste
3 tablespoons sour cream

Preparation

1 Cut off top quarter of each tomato; set tops aside. Carefully scoop out and reserve tomato pulp. Season empty tomato cavities with salt and pepper. Set aside. 2 Mix sausage with rice, parsley, and basil. Fill tomato cavities with sausage mixture and replace tomato tops. Spray tomatoes lightly with oil and place on a baking sheet. Place baking sheet in center of cooking grate and grill for 20 to 25 minutes. 3 Meanwhile, make the Sauce: Combine reserved tomato pulp with tomato sauce. Add salt, pepper, and sugar to taste; bring to a boil. Remove from heat. Add sour cream and adjust seasoning to taste. 4 Place some sauce on individual plates; top each plate with a stuffed tomato. Serve warm with grilled zucchini and crusty baguettes, if desired. 5 This recipe yields 4 servings. 6 Wine Recommendation: A wine match for this dish is easier than you might think; a zesty Dolcetto from Piemonte, Italy. Light-to-medium and fruit-forward, this red will match the meaty intensity of the sausage and the sweet acidity of the tomatoes. 7 Beer Recommendation: If you prefer a beer, try a classic Italian lager, such as a Peroni or a Moretti. Both are perfect examples of the simple, thirst-quenching properties needed for to help this dish sing out its flavors. 8 Comments: This delicious take on the tomato makes the most of summer's bounty with ingredients fresh from your garden. Serve as an appetizer for eight or a light lunch for four.