Step 1Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish.

Step 2Place a fine-mesh sieve over a bowl. Slice the tops off the tomatoes (including the stems), and set the tops aside (the pieces should be about 1/2 inch thick). Using a spoon, scoop out the cores, pulp, and seeds. Discard the cores, and transfer the pulp and seeds to the sieve. Press firmly to extract as much juice as possible, then discard the remaining solids. You should have 1¼ cups of tomato juice; discard or reserve excess for another use, or add water if necessary to reach the desired amount. Season the hollowed-out tomatoes with 1 teaspoon salt and arrange them in the prepared baking dish.

Step 3Heat the butter in a large skillet over medium heat. Add the celery, onion, bell pepper, black pepper, and remaining ½ teaspoon salt and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, 4 to 5 minutes. Stir in the garlic. Add the reserved tomato juice and bring to a boil. Remove from the heat and gently stir in the stuffing mix and 1 cup of the pepper jack cheese.

Step 4Fill the tomatoes with the sausage mixture (about a heaping ½ cup each) and top evenly with the remaining ¼ cup pepper jack cheese. Place the tomato tops in the baking dish next to the stuffed tomatoes.

Step 5Bake, uncovered, until the tomatoes are soft and easily pierced with a paring knife, 20 to 25 minutes. Place the tops on the tomatoes before serving.

Stuffed Tomatoes

Ingredients

Directions

Vegetables