Shelling these bad boys was a breeze. Easier then peppers, for sure. I used a spoon to loosen the harder membrane & the rest scooped right out.
I cooked the sausage first (drain then add) then I added:
1/4 c spinach
1/2 c bread crumbs
salt and pepper to taste
I didn't spice too much, I wanted the tomato & the sausage to be the dominant flavors.
I scooped the cooked sausage into the shelled tomato and sprinkled cheese on top. I placed the tomatoes into a bread pan so they would not roll.
Bake for 25 minutes or until cheese is browned.
This was delicious, served with stuffed peppers for a flavorful and colorful bounty.
(Oh, and I cut up the tomato tops & served in a tossed salad. I served these beauty's with steamed veggie mix with a tossed salad. )
