Sausage stuffed tomatoes

Sausage stuffed tomatoes
  • 25

    min prep time
  • 40

    min cook time
  • 4



  • 4 beefsteak tomatoes, medium size
  • 1 pack of Stefano classic Italian sausages. meat removed from casings
  • 2 tbsp of parsley, finely chopped
  • 1/2 tsp thyme, finely chopped
  • 1/2 lemon, zested
  • 250ml of white wine
  • 3 shallots, finely chopped
  • 3 garlic cloves
  • 2 tbsp of tarragon, finely chopped
  • 3 tarragon stems
  • ¼ cup olive oil
  • Salt and freshly ground pepper 


  1. Preheat the oven to 340°F.
  2. Remove the tops of the tomatoes and set aside. Carefully scoop out the pulp of each tomato and place in a bowl. 
  3. Add the sausage meat to a bowl with half the parsley, thyme and lemon zest and mix well.
  4. Season the insides of the scooped-out tomatoes with salt and pepper and stuff the sausage mix into the cavities to just below the brim. Place the lids onto the tomatoes and transfer to a roasting pan, along with the white wine, garlic cloves and tarragon stems. Cover the pan with foil and cook in the oven for 30 minutes.
  5. After 30 minutes, remove the foil and increase the heat to 350°F. Cook for another 10 minutes.
  6. Remove the tomatoes from the oven and ensure that the sausage meat is completely cooked through.
  7. Finely chop the reserved tomato pulp.  To the bowl add the shallots, chopped tarragon, rest of the flat-leaf parsley, olive oil, salt and pepper to taste.  Add a tablespoon of the pan juices from the cooked tomatoes and mix well.
  8. To serve: spoon the tomato pulp vinaigrette onto a serving dish. Top with a stuffed tomato and garnish with chopped fine herbs, as desired.

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